STEP 1/13
Please prepare the ingredients first.
The above ingredients come in 3 to 4 servings.
There were 28 quail eggs as they were sold at the mart.
Leaf vegetables are for laying on the bottom of the plate, but if you don't have them, you can skip them.
STEP 2/13
Put quail eggs in a pot, add water to the quail eggs, add 1 tablespoon vinegar and 1 tablespoon salt, and boil over high heat for about 12 to 13 minutes.
It's the same as boiling an egg.
STEP 3/13
Shower boiled quail eggs in cold water.
And peel all the quail eggs.
STEP 4/13
Peel the potato with a filler and cut the potato and cucumber into 1.5cm squares (small cube dice shape),
Place bacon in a stack and cut into 3cm long pieces.
If you have leafy vegetables, soak them in cold water and drain them.
STEP 5/13
In a bowl, combine 4 tbsp mayonnaise, 1 tbsp mustard sauce, 1 tbsp oligosaccharide, 2 pinch of salt, and a little pepper.
I used condensed milk instead of oligosaccharide.
STEP 6/13
Bring to a boil with a little salt and water enough to cover the potatoes.
STEP 7/13
When the water boils, add the potatoes and boil them for about 8 minutes.
STEP 8/13
Place boiled potatoes in a sieve and let cool, removing moisture.
STEP 9/13
Add bacon to pan and stir-fry over medium heat for about 2 minutes.
STEP 10/13
Dip the roasted bacon in a kitchen towel to remove the fat.
STEP 11/13
In a bowl, combine quail eggs, potatoes, cucumbers, bacon, and dressing sauce.
STEP 12/13
Put leaf vegetables on the bottom of the plate, put quail egg salad, and sprinkle almond slices and parsley powder to complete quail egg potato salad, which is good for snacks or diet foods!
STEP 13/13
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