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Poteto sarada (Japanese potato salad)
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
4 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- Potatoes4 unit(s)
- Carrot1 unit(s)
- Red onion1 unit(s)
- Eggs4 unit(s)
- Japanese cucumber1 unit(s)
- Vinegar to taste
- Salt and black pepper to taste
- Dijon Mustard1 tablespoon
- Mayonnaise4 tablespoon
- Chop the onion, cucumber and carrot into thin slices. Season with salt and vinegar and leave to marinate.
- Peel and chop the potatoes and cook until soft. Mash the potatoes and set aside.
- Cook the eggs to the point (7 minutes is enough), peel and separate the whites from the yolks.
- Make the sauce by mixing the mashed boiled egg yolks, mustard, mayonnaise, a pinch of vinegar and season with salt and pepper. Reserve.
- Drain and squeeze the cucumber, onion and carrot to remove excess water and add to the potato. Add the chopped egg whites and the sauce. Mix well. Serve cold.
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