Easter Salad

• 2 large potatoes
• 2 egg yolks
• 1 tablespoon mustard
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon vinegar
• 2 cups canola oil or 2 cups soya oil or 2 cups corn oil
• 6 tablespoons peas
• 6 tablespoons white beans
• 6 tablespoons corn kernels
• 2 carrots
• 6 pickles

1. Boil the potatoes until tender and take the skin off.
2. While they are still hot, mash them with a fork and add 2 tablespoons from the oil.
3. Let the potatoes to cool.
4. Using the handle - mixer, mix all the ingredients.
5. After using all the oil the salad has the texture of mayonnaise.
6. Let it rest at the fridge for 2-3 hours.
7. Boil the peas, the beans, the carrots (cut in pieces) and the corn kernels.
8. When they are done, mix them with the salad.
9. Let cool 2 at least hours at fridge.
10. Cooling time is not included.

potatoes, egg yolks, mustard, sugar, salt, vinegar, canola oil, peas, white beans, corn kernels, carrots, pickles

Taken from www.food.com/recipe/easter-salad-161029 (may not work)