|
Instructions |
|
|
Put Carrots, eggs and Potatoes in a pot, add water
in the amount to cover the ingredients in the pot
completely with water. Put on medium heat, and let
heat until boiled and the potatoes are cooked enough
to easily glide a fork through.
|
|
|
Once cooked to the right limit, take the potatoes
and peel the skin off with either a knife, or can
just peel off with fingers. After peeling, cut up
the potatoes into squares and place in a salad
bowl. Take the eggs and remove the shells. Cut up
eggs into squares and add to the bowl of cooked
potatoes. Finally, take the cooked carrots and
using a peeler or a knife remove the skin off the
cooked carrots. Cut up the carrots and add them
into the bowl with the cut eggs and potatoes.
|
|
|
Cut up the pickles into squares and add them into
the bowl with other ingredients. Add in the Peas.
Add the right amount of salt and pepper for desired
taste.
|
|
|
When ready to serve, add in the Mayonnaise to the
amount you will be serving. Leave the amount not
being served in the refrigerator without mayo.
Adding mayo makes salad soggy so it should be added
only when it is time to serve.
|
|
|
Serving
Suggestions |
|
Add Mayo only when it is time to serve to be at its best taste!
|
|
Originally Submitted
1/14/2013
|