Mashed potato salad subverts the traditional method, cleverly combining delicate mashed potatoes with fresh seasonal vegetables to create a layered taste experience. The dense potato base is wrapped with crisp vegetable particles, and each bite brings a surprising taste collision. It is more refreshing when eaten after refrigeration, making it a great choice for spring and summer picnics.
Potatoes are a common dish in our family. We like to eat them no matter how they are cooked. Mashed potatoes are a common dish on the table. Today, I have made a shape for this mashed potato. Isn’t it pretty? Will it make you more appetizing?
Mashed potato salad
Potatoes are a common dish in our family. We like to eat them no matter how they are cooked. Mashed potatoes are a common dish on the table
Ingredients
- 1 potato
- carrot moderate
- Perilla leaves moderate
- Tenderloin moderate
- Black pepper salad dressing moderate
- Oyster sauce moderate
Instructions
- Main ingredients: potatoes, carrots, perilla leaves, and Kewpie black pepper salad.
- Cut the potatoes into slices and steam them (you can also use a microwave to cook them faster).
- Chop carrots.
- After the potatoes have cooled, put them into a plastic bag and crush them with a rolling pin.
- Add mashed potatoes and shredded carrots into a container.
- Add black pepper salad sauce and appropriate amount of water and mix well.
- Use plastic wrap to shape the mashed potatoes into a round shape.
- Place on top of the basil leaves.
- Chop the pork tenderloin into small pieces.
- Heat the pan with cold oil and stir-fry the minced meat. When it changes color, add oyster sauce and a small amount of water and cook for a while.
- Pour gravy over mashed potatoes.
Tried this recipe?Let us know how it was!