Potato and Egg Salad
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Ingredients
500g Potatoes (boil and cut into cubes) |
4 Hard-boiled Eggs (shell and cut into wedges) |
250g Lettuce (wash, drain and tear) |
Dressing
3 tbsp Ginger Paste |
1 ½ tbsp Canola Oil |
3 tbsp MAGGI Less Salt Extra Hot Chilli Sauce |
2 tbsp MAGGI Less Salt Tomato Sauce |
150ml Water |
Method
1. | Heat oil, stir-fry ginger paste till fragrant. Add in MAGGI less salt extra hot chilli sauce, MAGGI less salt tomato sauce and water, stir till sauce thicken. |
2. | Line lettuce, potatoes and eggs in a large serving tray. Pour dressing over before serving. |
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