1. Wash the small potatoes.
2. Put the skin into a cooking pot and cook, remove and let cool.
3. Peel the red onion, wash, and chop into diced pieces. The incense is also chopped.
4. Use a spoon to crush the cooked small potatoes into large pieces. Boil the eggs and cut corners for later use.
5. Mix the large Tibetan mustard, mustard seeds, salt and mayonnaise into a sauce.
6. Put the baby potatoes, tuna, corn kernels, red onion, fragrant and egg wedges into a salad bowl, sprinkle with black pepper, then pour in the sauce and mix well.
Tips:If you can't buy small potatoes, you can use large potatoes, just use a spoon to crush the potatoes after they are cooked.
In early summer, the weather is getting hotter and thinner, and weight loss has become a top priority. Come to a bowl of satiety and low-fat salad, which is not only full of food but not more guilt, try it at home, and don’t forget it. Take a photo to hand in homework~~ I’m Chef An, a funny Bian who loves food. I really like the food sharing platform of Gourmet Jie. If you are interested in delicacy or baking, you can add me weixin: anxiaochu521, please take extra time Remarks "Gourmet Master"~~
