This salad seasoning uses only olive oil, salt and black pepper, so the calories are not high and it is suitable for summer. Of course, if you like thick salad dressing, you can. Pay attention to the private dishes of Xiaoyu and her friends: The full spelling of the public WeChat account "小羽 私 厨": xiaoyusichu Sina Weibo: Tong Xiaoyu
|Pickled cucumber||1 small root|
|White wine vinegar||1 tablespoon|
|onion||1 small purple skin|
|olive oil||1 tablespoon|
|Parsley or parsley||a little|
|black pepper powder||a little|
Peel the potatoes and cut them into small pieces.
Add water to the pot, add a teaspoon of salt and a teaspoon of sugar. After boiling the water, put the potato pieces into the pot and cook until cooked through, about seven or eight minutes. Remove and place in a container, pour a tablespoon of white wine vinegar, mix well and let cool.
Boil eggs. The eggs are cold in a pan. If the water has not passed the eggs, heat it on a medium heat. After the water is boiled, start timing. After 6 minutes, turn off the fire and remove. Cool in cold water and peel. Peel the egg yolk, mash it with a fork, and cut the egg white into small cubes.
Cut purple skinned onions into very thin filaments and pickled cucumbers into thin slices.
Mix diced potatoes, egg whites, shredded onions, pickled cucumber slices, minced yolk, 1 tablespoon olive oil, 1 teaspoon salt, a little black pepper, parsley or parsley, and mix well.