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
Instructions
- 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.
- 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.
- 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.
- 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.
