1. Wash the small potatoes without peeling them, and cook them in a pot. They are very cooked. After boiling for ten minutes, they can be penetrated with chopsticks.
2. Boil the sweet corn kernels and green beans in hot water and use frozen ones;
3. Peel the potatoes while they are hot, and prepare all the ingredients;
4. The potatoes are pressed into puree, and the water-soaked tuna is added to the mashed potatoes to control the moisture, sweet corn kernels and green beans are also added, and an appropriate amount of salad dressing is squeezed;
5. Mix it with a spoon and taste it. If it feels weak, add some salad dressing.
Tips:This kind of salad is suitable for sandwiching bread, steamed buns, and sandwiches. The salad dressing I use is Teriyaki flavor, and other flavors are fine.
