Creamy Potato Salad
Created by The MDM Team, Saturday, October 27, 2007
When you're in the mood for a traditional version of creamy, dreamy potato salad, this is your recipe. It's great for picnics, cookouts or whatever else is on the agenda.
2 large potatoes
2 egg yolks
1 tbsp. mustard
1 tbsp. sugar
1 tbsp. salt
1 tbsp. vinegar
2 cups canola oil or Soya oil or corn oil
6 tbsp. peas
6 tbsp. white beans
6 tbsp. corn kernels
Boil the potatoes until tender and take the skin off. While they are still hot, mash them with a fork and add 2 tbsp. from the oil.
Let the potatoes to cool.
Using the handle - mixer, mix all the ingredients. After using all the oil the salad has the texture of mayonnaise.
Let it rest at the fridge for 2-3 hours.
Boil the peas, the beans, the carrots (cut in pieces) and the corn kernels. When they are done, mix them with the salad.
Let cool 2 at least hours at fridge.
Cooling time is not included.