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60minutes
Put the potatoes and eggs with the skin in a pan with plenty of water and heat.
Bring to a boil and boil over low heat.
Boil the eggs for about 10 minutes and the potatoes for 30-40 minutes.
Cut carrots into thin half-moons with the skin.
Remove the core from the onions and slice them along the fibers.
Cut the bacon into slightly larger strips.
Melt butter in a frying pan and fry the vegetables and bacon in 2.
Sprinkle salt and heat over low heat.
Take it out in a large bowl.
Peel the boiled potatoes and put them in the bowl of 3.
Also add the shelled eggs.
Mix while crushing with a fork.
Add (A) and mix well.
Serve in a bowl and sprinkle with dried parsley.
・ Boiled potatoes are hard to crush when cooled, so crush them while they are warm. The taste is also easy to soak in. Be careful when mixing with seasonings after cooling, as it will give a sticky finish.
・ By adding vinegar, the taste is tightened. In addition, it has a function of suppressing the growth of bacteria, so that it becomes less painful.
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