CREAMY POTATO SALAD

CREAMY POTATO SALAD


2 large potatoes
2 egg yolks
1 tbsp. mustard
1 tbsp. sugar
1 tbsp. salt
1 tbsp. vinegar
1 cup canola, soy or corn oil, divided
6 tbsp. peas
6-tbsp. white beans
6 tbsp. kernel corn
2 carrots
6 pickles


Boil the potatoes until tender and take the skin off, while they are still hot, mash them with a fork and add 2 tbsp. of the oil. Let the potatoes cool. Using a mixer, mix all the ingredients. After using all the oil, the salad should have the texture of mayonnaise. Let rest in the fridge for 2-3 hours. Boil the peas, beans, carrots (cut in pieces) and corn. When they are done mix them with the salad. Chill 2 hours.