Potato Salad

Overview

A delicious and easy-to-make summer potato salad can add a lot of color to the dining table. It is delicious, filling, refreshing and rich. Various types of small potatoes are added with quick mayonnaise, and then sprinkled with fried Parmaham until crispy and a little fragrant oil. Don’t forget to cool it before serving ~ Anyone can do it with the recipe of mayonnaise!

Tags

• foreign cuisine
• salad
• egg
• grind black pepper
• lemon
• mayonnaise
• olive oil
• parma ham
• various small potatoes
• green onions
• mustard sauce
• salt
• small onions

Ingredients

Steps

1. 1 Wash the potatoes and cook them with the skin on later, no need to peel them. Shred the small onion, chop the green onion, cook the egg thoroughly and then cut into small pieces

   

2. 2 Prepare pieces of Parmaham

   

3. 3 Preheat pan to medium-high heat and add about 1 tablespoon olive oil. Gently peel off the Parmaham piece by piece, place it flatly in the pan and fry until it becomes wrinkled and the water dries up

   

4. 4 Parmaham is dark red, take it out and set aside

   

5. 5 Put the potatoes into a pot and add water to boil. Add half of the remaining fat from the fried ham and a small spoonful of sea salt. Cook the potatoes over medium-low heat until soft and waxy. Remove and cool and cut into large pieces

   

6. 6 Mix potatoes, eggs, shredded onions, mayonnaise, and mustard sauce in a mixing bowl. Crush the ham slices and sprinkle them into the bowl. Squeeze in the juice of 1/4 lemon, pour in a small spoonful of fat for frying the ham, rub in a little lemon zest, stir thoroughly and enjoy