雞蛋洋芋沙拉 
Egg and Potato Salad
The fresh scent of lemon and the sweet and sour taste of apple pair perfectly with this chilled egg and potato salad. A refreshing treat for hot summer days.
Egg and Potato Salad
The fresh scent of lemon and the sweet and sour taste of apple pair perfectly with this chilled egg and potato salad. A refreshing treat for hot summer days.
Cooking Instructions
- 1
Peel and dice the potato, then steam until cooked. Mash through a sieve. Boil the egg and peel it.
- 2
Mash the boiled egg. Add the mashed potato and mix by pressing to combine with the egg.
- 3
Add enough mayonnaise and mix until smooth and creamy.
- 4
The egg and potato salad is complete. Cover with plastic wrap and refrigerate for about 1 hour to ensure a chilled taste when served.
- 5
Basically, the egg and potato salad is done at step 4. You can also mix in mixed vegetables or diced ham, as you like. Adding diced apple makes this dish even more refreshing. If you can think outside the box, the possibilities are endless.
- 6
Dice the apple and soak in lemon water for about 10 minutes, then drain and refrigerate for later use.
- 7
When serving, assemble the dish. Use the egg and potato salad as a base, add some diced apple on top, and garnish with lemon zest or apple peel shavings.
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