- 2 carrots (about 150 g)
- 2 potatoes (about 300 g)
- 1 egg
- 1 spoon of vinegar
- 150 g of peas cook with steam
- 200 g of mayonnaise
-Wash carrots and potatoes, pare it and chop into 1cm cubes
-Cook with steam for 15 minutes, or boil separately: 8-10 minutes for potatoes and 6-7 minutes for carrots. -Pick up when they are cooked but no softish too. Take it on a paper or in a strainer.
-Wash the egg, put it in a pot full of water and boil it. Put salt in the water and cook for 5-8 minutes. Take out the egg from the water and cool it.
-Put in a bowl carrots, potatoes and peas and dress it with oil and vinegar.
-Add mayonnaise and mix
-Put your Italian salad in a little bowl with a slice of egg
-Lay it down for at least an hour in refrigerator!
Barbara Farinelli – www.lospicchiodaglio.it