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SPANISH POTATO SALAD

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Tapas are a traditional dish enjoyed in every region of Spain but with a small amount of variation.

A poor-quality version can taste like a mouthful of mayonnaise.
However, an ensaladilla rusa that is well-made is perfectly balanced A mixture of hard-cooked eggs, potatoes with vegetables, and potatoes.

The mayonnaise is used to enhance the other flavors. This vibrant salad available at almost every tapas restaurant; it is also free to enjoy at certain times along with Order of beer.

Serves: 4

Ingredients:

3 medium (16 oz) potatoes
1 large (3 oz) carrot, diced
5 tablespoons of green peas, shelled and stuffed with green pea
2/3 cup (4 oz) green beans
1/2 medium onion chopped
One small bell pepper chopped
4 cocktail gherkins, sliced
2.25 tablespoons capers for babies
12 olives stuffed with anchovy
1 hard-cooked egg, cut thin
2/3 cup (5 5. oz) mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Black pepper freshly ground to taste
Fresh parsley chopped to serve as garnish

Preparation:

Prepare the carrot and potatoes in salted and lightly seasoned water in a pot. Bring the water to a boil and allow to simmer.
Simmer until almost tender.
Mix in the beans and peas and cook until the vegetables are soft. Then, drain the veggies.
And place them on the serving dish. Include the onions, pepper, and baby capers. Add gherkins, baby capers, eggs, and anchovy-stuffed olives slices.
Thoroughly mix the mayonnaise with lemon juice, mustard, and mayonnaise in another bowl. Mix this A mixture to the serving plate until all ingredients are covered. Sprinkle the dish with pepper and mix.
Garnish with chopped parsley, and chill.
Let it stand at room temperature for around 1 hour before serving to increase the flavor And taste of the salad.
As with any dish containing mayonnaise, ensaladilla must be stored in a refrigerator and not last long.
More excellent than 1 or 2 days.

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