Potato Egg Cup Salad

Overview

Potato and egg cup salad is very fragrant because of the addition of potatoes and salad dressing. It’s perfect for breakfast!

Have all ingredients ready.
Wash the potatoes and eggs and cook them in a pot.
Peel and chop carrots.
Blanch the grated carrots.
Remove the eggs after they are cooked. After shelling, cut into two pieces, scoop out the yolk and set aside.
After the potatoes are cooked, peel them and mash them with a spoon.
Then mix the grated carrots with egg yolks and mashed potatoes, add a small amount of salt and squeeze in an appropriate amount of Kewpie salad dressing.
Finally sprinkle with chopped green onion and mix well. Just add it to the egg whites.