• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 400g potatoes, cleaned
  • 3 frankfurters
  • 1 stalk celery
  • 1/2 tbsp chopped parsley
  • Crispy fresh lettuce
  • Dressing - (A):
  • 1 tin cream of chicken soup
  • 2 tsp lemon juice
  • 1/4 cup water
  • 1 hard-boiled egg - cut as desired
  • 5 stuffed olives - cut into slices
  • Seasoning:
  • 1 tsp sugar
  • 1/8 tsp ground black pepper


  1. Bring a pot of water to boil. Add in potatoes and 1/2 tsp salt. Bring to boil then simmer uncovered over medium heat until potatoes are tender. Drain, then skin the potatoes and cut into 1cm-thick slices. Set aside.
  2. Pan-fry the frankfurters in a non-stick pan. Cut into 1cm-thick slant slices. Cut celery into 1cm-thick slices then soak in ice-cold water to keep them crispy. Put potatoes, frankfurters and celery in a bowl.
  3. Combine (a) in a saucepan, add in seasoning and heat the mixture up over a medium-low fire. Keep stirring until sauce comes to a boil. Pour the sauce over the potatoes, frankfurters and celery. Toss well.
  4. Line a salad bowl with chilled, crisp lettuce. Scoop the well-tossed salad onto the lettuce. Add the stuffed olives and hard-boiled egg and chopped parsley. Serve salad with toasted bread.
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