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"Tartare" potato salad

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And why never the tartar?
It got its name because the dressing, with the exception of the mayonnaise, is made from the same ingredients that are used to prepare the tartar sauce!

It is easy to prepare a salad but extremely tasty.
The first time I put on the table I served me three times before I realized that I was leaving behind all the other things that I had prepared ...

The ingredients are always close at hand and the preparation is truly within everyone's reach.
It can also be prepared the evening before a lunch or a picnic and stored in the fridge.

ingredients:

for the salad

potatoes hard cheese (if possible, short stories)

gr

1'000

rinsed capers

CT

2

gherkins chopped

CT

1

chopped chives

Tz

1/2

parsley leaves

Tz

1/2

fine chopped dill

Tz

1/2

hard-boiled eggs

pz

3

salt and pepper

QB

for the vinaigrette

apple vinegar (or wine if necessary)

CT

1

Dijon mustard

cc

1.5

extra virgin olive oil

CT

3

salt and pepper

QB

Preparation:

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Put the potatoes (whether it is new potatoes, washed very well: will you eat with the peel) In a pot, cover with water add salt and bring to a boil.
Lower the heat and continue cooking (in the case of new potatoes are sufficient 10 'in 12').

Meanwhile, prepare the vinaigrette by placing the ingredients in a jar that we can close tightly and shake the manner of a shaker:
unorthodox but very effective method!

Slice the new potatoes in half lengthwise (if it is normal potatoes, peel them and slice them into four wedges to be divided in half again, if necessary) and dress them still hot with the vinaigrette in a salad bowl.
Allow to cool.

Cook eggs, place them in cold water and still hot tap them all; when they have cooled it will be easier to shell them.
Then slice them into four segments, for the long and keep them for a moment aside.
Add the other ingredients to the salad, mix, add salt and pepper if necessary, and then add the egg cloves, stirring gently.

The salad is ready!

ADVICES AND NOTES:

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