John Myers
Colorful Carnival Salad
The perfect colorful carnival salad recipe with a picture and simple step-by-step instructions.
- 3 size Potatoes
- 1 small Carrot
- 1 Cup Green frozen peas
- 2 teaspoon Oil
- 75 g Diced bacon slices
- 1 Diced onion
- 3 tablespoon White wine vinegar
- 50 ml Meatsoup
- 50 ml Black pepper from the mill
- 50 ml Salt
- 50 ml Extra fine sugar
- 1 teaspoon Mustard medium hot
- 2 tablespoon Oil
- 1 bunch Chopped parsley until smooth
- Peel the potatoes, quarter them lengthways and then cut into small slices; peel the carrot, quarter it lengthways and then cut it into small slices; Put both in a saucepan and cook, covered with lightly salted water, for 20 minutes. In the last 3 minutes, add the peas and cook at the same time, then place in a sieve and drain well into a bowl.
- Add the peas for the last three minutes and cook at the same time, then put them in a sieve and transfer well drained into a bowl.
- Fry the bacon cubes in the heated oil in a pan, sauté the onion cubes briefly and deglaze with vinegar and the meat stock. Season with pepper, salt, sugar and mustard and mix all of the liquid with the hot potatoes. Cover and let cool down.
- Now fold in 2 tablespoons of oil and the parsley. If possible, let the salad steep in the fridge overnight and season to taste again the following day, season if necessary and serve with a colorful garnish ** with a hot sausage.
- ** My colorful set consisted of chicory boats. In which I put a teaspoon of mayonnaise sprinkled with parsley. I put two herring rolls and three segments of hard-boiled egg in there, and that’s it.
- With a heated sausage and a dollop of mustard, the colorful carnival salad tasted very good.
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