Corn salad with potato chips
Cooking
Step 1
Chips slightly knead without removing from the package. Cut crab sticks into circles 0.5 cm thick. Put chips, crab sticks and corn from a jar (drain the liquid) into a deep bowl, mix. Top with olive mayonnaise.
Ingredients
1 can (198 g) canned sweet corn
3 art. l. olive mayonnaise
2 packs (50g each) potato chips
100 g crab sticks
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