Pink American Salad Recipe
Ingredients:
For 6 people
🕐 Preparation: 15 min.
🕐 Cooking: 15 min.
| Potatoes (Medium Size) | 3 | Qty | ||
| Carrot (Medium Size) | 2 | Qty | ||
| Pea (Canned Or Frozen) | 1 | Cup | ||
| Garlic | 1 | Clove | ||
| Mayonnaise | 200 | Grams | ||
| Yogurt (Filtration) | 1 | Tbsp | ||
| Lemon Juice | 2 | Tbsp | ||
| Fine Salt | 1 | Qty | ||
| Pickled Beetroot (Finely Diced) | 1 | Half Cup |
Instructions:
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Peel and wash the potatoes and carrots, then cut them into small cubes. Add enough water to cover them by two fingers and put them on the stove. When the vegetables are soft enough for the fork to stick, take them off the fire and rinse them with cold water. (Vegetables should stay alive)
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In a clean jar, add boiled vegetables, half and half canned peas, add boiled chilled water and salt. If you are going to prepare it with fresh peas, boil the peas together with the carrots and potatoes. You can keep this side dish in the fridge for up to a week.
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When you are going to serve, dry your garnish by passing it through a wire strainer and putting it on a paper towel.
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Add the peas, mayonnaise and yogurt and finally add the cubed pickled beetroot.
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Adjust its sourness with lemon juice as desired and serve as a cold salad or appetizer. Enjoy your meal !
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