This is a recipe that my family make every Easter and it has the texture of mayonnaise. Thats because here in Greece during Easter we eat a lot of roasted lamp and generally a lot of meat so this is a salad that goes really well with. A cousin of mine just can't stop eating it and so am I!
Cooking Time
Preparation Time :30 Min
Cook Time : 1 Hr 30 Min
Total Time : 2 Hr 0 Min
Ingredients
Serves : 20
2 potatoes
2 egg yolks
1 mustard
1 sugar
1 salt
1 vinegar
2 canola oil
6 peas
6 white beans
6 corn kernels
2 carrots
6 pickles
Directions
Boil the potatoes until tender and take the skin off. While they are still hot, mash them with a fork and add 2 tablespoons 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.