Five-Color Vegetable Salad
Potato, cucumber, carrot, pea, and egg salad with green apple dressing.
Ingredients
Potato (washed, steamed until tender, peeled and cut into small slices)
200 g
Fresh cucumber (washed and sanitized, cut horizontally into small rounds)
100 g
Carrot (peeled, washed, cut into rounds)
50 g
Peas (blanched in boiling water, then refreshed in cold water)
50 g
Hard-boiled egg (peeled and cut into wedges)
2
Onion (peeled, sliced)
a pinch
Salt
2/3 tsp
Green apple sauce
to taste
Instructions
1
Prep potatoes and peas
Potatoes washed, steamed until tender, peeled and cut into small slices; peas blanched in boiling water, then refreshed in cold water.
2
Prep remaining vegetables and eggs
Fresh cucumbers washed and sanitized, cut horizontally into small rounds; onion peeled and sliced; eggs peeled and cut into wedges; carrots peeled, washed, and cut into rounds.
3
Combine
Place all prepared ingredients in a bowl, add salt and toss to combine evenly, then transfer to a serving plate.
4
Plate and finish
Arrange the egg wedges around the edge of the plate, then drizzle the green apple sauce over the top to finish.
