Belizean Potato Salad
3 lbs.potato
1lb. Carrots
1stalk celery , chopped
1tbsp.Chopped onion ( optional)
1 tbsp chopped green bell pepper ( optional)
1btl sm Salad dressing
1 cup evaporated milk
1 tsp mustard
1 tin mixed veagetable
4 hard boiled eggs, chopped i small pieces
Salt and pepper to taste
1lb. Carrots
1stalk celery , chopped
1tbsp.Chopped onion ( optional)
1 tbsp chopped green bell pepper ( optional)
1btl sm Salad dressing
1 cup evaporated milk
1 tsp mustard
1 tin mixed veagetable
4 hard boiled eggs, chopped i small pieces
Salt and pepper to taste
METHOD:
Boil whole potato and carrots with the skin . Potatoes are done when a thin knife is inserted easily and potatoes look firm .
Cool potatoes and carrots, peel and cut into small cubes.
Add mixed vegetables to potatoes and carrots and then add celery, onions and eggs. Mix salad dressing with Grace mustard, milk, salt and pepper and add to potato mixture , just enough to coat all vegetables . Chill in refridgerator
ENJOY WITH RICE AND BEANS , STEW CHICKEN AND FRY PLANTAINS
Boil whole potato and carrots with the skin . Potatoes are done when a thin knife is inserted easily and potatoes look firm .
Cool potatoes and carrots, peel and cut into small cubes.
Add mixed vegetables to potatoes and carrots and then add celery, onions and eggs. Mix salad dressing with Grace mustard, milk, salt and pepper and add to potato mixture , just enough to coat all vegetables . Chill in refridgerator
ENJOY WITH RICE AND BEANS , STEW CHICKEN AND FRY PLANTAINS
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