Potato Roll Salad


1 Kg cold cooked potato
1 dessertspoon fresh mustard (optional)
2 tablespoon mayonnaise sauce
Salt and pepper
2 small carrots
1 red pepper
½ cup pickled cucumber
½ cup cooked peas
1 cup drained yoghurt
2 tablespoon canola oil

1/2 cup sweet corn can (optional)

250 g shattered sausage

4 tablespoon mayonnaise sauce
1 tablespoon flour
4 tablespoon parsley

1. Grate potatoes; add salt, pepper, mustard (optional), mayonnaise (2 tablespoon) then stir and

put them in fridge for 2 hours.
2. Dry mushrooms, chop them and heat, add flour stir them for 1 or 2 minutes; set aside.
3. After mushrooms get cold, add cooked peas, grated carrots, pickled cucumber, red pepper,

drained yoghurt and mayonnaise (4 tablespoon); stir and then put them aside.
4. Flatten an aluminum foil, take out potatoes from fridge and widen on the foil in the shape of

rectangular, put ingredients on it in a way which 1 or 2 cm left free from four sides.
5. Turn foil and scatter parsley on foil. Turn potato roll firmly with foil and then close 2 sides of

foil firmly like chocolate. Put in fridge for 2 hours.

It’s ready to serve. You can serve it as a dessert.

Attention: for those who are on a DIET, they can replace mayonnaise with diet

mayonnaise.