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Print Recipe
Salad with carrots in Korean Recipe
I looked through my recipe book and came across a forgotten salad. I want to share it with you. It was untitled. I remembered that the recipe I was given by the counterpart of Light, was named in her honor. The salad is delicious, hearty, does not require additional garnish or meat.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the potatoes into small cubes and fry in vegetable oil until ready, at the end of frying salt, cool. It is important to fry potatoes properly! To do this, we put the potatoes on a heated pan in one layer so that it does not stick together. For a long time do not fry, so he did not turn into a salad porridge. Straw cut do not advise because it breaks with stirring. Generally potatoes should be ruddy, ready and hard)))
    Cut the potatoes into small cubes and fry in vegetable oil until ready, at the end of frying salt, cool. It is important to fry potatoes properly! To do this, we put the potatoes on a heated pan in one layer so that it does not stick together. For a long time do not fry, so he did not turn into a salad porridge. Straw cut do not advise because it breaks with stirring. Generally potatoes should be ruddy, ready and hard)))
  2. Carrots in Korean, if it is very long, cut and put in a bowl.
    Carrots in Korean, if it is very long, cut and put in a bowl.
  3. Ham cut into strips.
    Ham cut into strips.
  4. Boil eggs, cool and cut into cubes.
    Boil eggs, cool and cut into cubes.
  5. Onions cut into rings.
    Onions cut into rings.
  6. Cool the potatoes with a slotted spoon put in a bowl, add mayonnaise and mix, if necessary, salt. Salad can be eat immediately, and can be give to stand up. It and the next day delicious.
    Cool the potatoes with a slotted spoon put in a bowl, add mayonnaise and mix, if necessary, salt. Salad can be eat immediately, and can be give to stand up. It and the next day delicious.

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