How to make potato and sea buckthorn juice salad

1. Boil potatoes in salt water, let cool, peel and set aside; eggs are also cooked in salt water, let cool and peeled

2. Chop an appropriate amount of bacon into small pieces, put it into the pot, stir-fry over low heat until fragrant, add an appropriate amount of chopped onions and stir-fry until cooked, turn off the heat

3. Blanch the peas, corn, and diced carrots in boiling water and let cool. Drain; cut the hard-boiled egg whites into fine pieces.

4. Crush the yolks of the hard-boiled eggs in a sieve and set aside.

5. Peel and crush the potatoes and place them in a large bowl

6 .Add all the ingredients, 3 spoons of sea buckthorn juice, 3 spoons of salad dressing, 2 spoons of original yogurt, appropriate amount of salt and black pepper, stir evenly

7. Place the mixed potato salad in the middle of the square plate. Shape into a square

8. Cover the plate around the mashed potatoes with kitchen towels to keep the edges clean; sift the egg yolks again, sift directly onto the surface of the shaped mashed potatoes, and sprinkle evenly Just one layer.

9. Finally, you can cut the prepared potato salad into convenient eating sizes and garnish with mint leaves or basil leaves.