Easter Salad

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Easter Salad


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


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


  • 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.
  • Let cool 2 at least hours at fridge.
  • Cooling time is not included.