3 medium potatoes (1 lb.)
1/2 cup carrots, julienne 2 inches long
1 cup onion, thinly sliced
1/2 teaspoon salt
2 cups lettuce salad mix, store-bought
2 eggs
< Sweet & Sour Mayonnaise >
1/2 cup mayonnaise
1 tablespoon sugar
2 teaspoon non hot mustard
< Garnish >
1 tablespoon parsley, finely chopped
1.
Combine the <Sweet & Sour Mayonnaise> ingredients in a bowl and mix well. In a separate bowl, sprinkle the carrots and onion with the salt; and mix thoroughly with your fingers. Then squeeze the excess fluid out (the salt will draw out the moisture), and drain.
2.
Put 1 teaspoon water per egg in a microwave egg-cooker and crack in the eggs. Cook on HIGH(1200W) for 1 minute or until the eggs are hard. Coarsely chop cooked eggs.
3.
Puncture the potato skin with a fork, 3 different places to prevent it from bursting. Place a bacon rack on the turn table. Place potatoes on bacon rack; leave the center open. Cook on HIGH(1200W) for 5 – 6 minutes or until a fork penetrates easily. Let them cool.
4.
Peel the potatoes and mash them with fork in a bowl. Add the eggs, carrots, onions and lettuce. Mix in the <Sweet & Sour Mayonnaise>. Garnish with parsley.
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3 medium potatoes (1 lb.) 