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Cooked Veggie Salad Recipe

   
 

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     Cooked Veggie Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6
Preptime   20-25

Ingredients
4 Carrots
4 Potatoes
4 Eggs
4 big Pickles or Many small ones
1-2 Can of Peas
Mayonnaise
Salt and Pepper for taste
Peeler/Knife
 

Instructions
Put Carrots, eggs and Potatoes in a pot, add water in the amount to cover the ingredients in the pot completely with water. Put on medium heat, and let heat until boiled and the potatoes are cooked enough to easily glide a fork through.
Once cooked to the right limit, take the potatoes and peel the skin off with either a knife, or can just peel off with fingers. After peeling, cut up the potatoes into squares and place in a salad bowl. Take the eggs and remove the shells. Cut up eggs into squares and add to the bowl of cooked potatoes. Finally, take the cooked carrots and using a peeler or a knife remove the skin off the cooked carrots. Cut up the carrots and add them into the bowl with the cut eggs and potatoes.
Cut up the pickles into squares and add them into the bowl with other ingredients. Add in the Peas. Add the right amount of salt and pepper for desired taste.
When ready to serve, add in the Mayonnaise to the amount you will be serving. Leave the amount not being served in the refrigerator without mayo. Adding mayo makes salad soggy so it should be added only when it is time to serve.
Serving Suggestions
Add Mayo only when it is time to serve to be at its best taste!


Originally Submitted
1/14/2013





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