Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, egg rolls and potato salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This is a great way of using left over potato salad. The crunch of the egg roll combined with the flavor of the mustard potato salad makes for a tasty snack. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise.
Egg rolls and potato salad is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Egg rolls and potato salad is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook egg rolls and potato salad using 20 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Egg rolls and potato salad:
- Get For egg rolls :
- Make ready 5 eggs
- Prepare 1 small onion,chopped
- Prepare 1 medium green bell pepper, chopped
- Make ready 1 medium red bell pepper, chopped
- Make ready 1 small carrot, diced
- Prepare 1 seasoning cube
- Prepare 1/2 teaspoon curry powder
- Prepare Pinch salt
- Prepare Vegetable oil
- Take For salad:
- Take 5 small Irish potatoes, boiled
- Get 2 small carrots, diced
- Take 1 small red bell pepper, chopped
- Prepare 1 small green bell pepper, chopped
- Take 1 small onion, chopped
- Get 3 tablespoons sweetcorn
- Get 1 plum tomatoe,chopped
- Take 2 tablespoons mayonnaise
- Get to taste Salt
Peel potatoes and cut into quarters. Southern Style Mustard Potato Salad Recipe. Tender potatoes, crunchy celery, mustard, eggs, and a creamy dressing make this side dish a family favorite. Deviled Egg Potato Salad is a southern classic made with simple ingredients that combines two cookout favorites into one creamy, tangy.
Instructions to make Egg rolls and potato salad:
- To make the salad, dice the boiled potatoes into cubes. In a medium bowl, add the diced potatoes, chopped onions,bell peppers, carrots, tomatoes, sweetcorn,mayonnaise and a pinch of salt. Mix everything together until well combined. Set aside in a refrigerator.
- Egg rolls : crack open all the eggs in a medium bowl.
- Add the onion, bell peppers, carrot, seasoning cube, curry powder and salt to taste.
- Whisk together until well combined.
- Heat a medium non stick pan on medium low heat, and add a table spoon of vegetable oil.
- Add 1/3 of the egg mixture into the pan, roll the pan around to spread it out.
- Let it cook for about 1 - 2minutes, or until it's half way done.
- Then start to roll it up with a spatula until it is about half way rolled up.
- Use your spatula to slide the rolled part backwards, add a table spoon of vegetable oil to the exposed side of the pan.
- Add the second 1/3 of the egg mixture at the unfolded side,let it cook for another 1 - 2 minutes and then repeat steps 8 and 9
- Add the last part of the egg mixture, let it cook for 1 minute and then roll it up completely.
- Turn off the heat and let it rest for 5 minutes. Slice the egg roll and serve with your potato salad.
Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper. This potato salad is a classic with a twist & plenty of room for variation; read the recipe & find out more today. Slice remaining two eggs into wedges for garnish; set aside. Crispy egg rolls stuffed with creamy loaded mashed potatoes and gooey cheese!
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