ENSALADA ALEMANA DE PATATAS

Serves 1
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Directions

  1. 1Boil red potatoes in plenty of water with salt for 20-30 minutes.
  2. 2Boil red potatoes in plenty of water with salt for 20-30 minutes.
  3. 3Boil red potatoes in plenty of water with salt for 20-30 minutes.
  4. 4Check potatoes with a knife.
  5. 5Check potatoes with a knife.
  6. 6Check potatoes with a knife.
  7. 7Prepare mayonnaise with egg, salt, lemon juice and oil.
  8. 8Prepare mayonnaise with egg, salt, lemon juice and oil.
  9. 9Prepare mayonnaise with egg, salt, lemon juice and oil.
  10. 10Beat until emulsified and set aside.
  11. 11Beat until emulsified and set aside.
  12. 12Beat until emulsified and set aside.
  13. 13Peel the potatoes once they are cold.
  14. 14Peel the potatoes once they are cold.
  15. 15Peel the potatoes once they are cold.
  16. 16Cut in irregular pieces not very big.
  17. 17Cut in irregular pieces not very big.
  18. 18Cut in irregular pieces not very big.
  19. 19Finely chop half a spring onion and add it to a bowl.
  20. 20Finely chop half a spring onion and add it to a bowl.
  21. 21Finely chop half a spring onion and add it to a bowl.
  22. 22Finely chop 10-12 pickles in vinegar.
  23. 23Finely chop 10-12 pickles in vinegar.
  24. 24Finely chop 10-12 pickles in vinegar.
  25. 25Add one teaspoon of Dijon mustard.
  26. 26Add one teaspoon of Dijon mustard.
  27. 27Add one teaspoon of Dijon mustard.
  28. 28Add 3-4 tablespoons of mayonnaise and mix well.
  29. 29Add 3-4 tablespoons of mayonnaise and mix well.
  30. 30Add 3-4 tablespoons of mayonnaise and mix well.
  31. 31Add one or two tablespoons of the pickle water, salt and pepper.
  32. 32Add one or two tablespoons of the pickle water, salt and pepper.
  33. 33Add one or two tablespoons of the pickle water, salt and pepper.
  34. 34Salt and pepper the potatoes to taste.
  35. 35Salt and pepper the potatoes to taste.
  36. 36Salt and pepper the potatoes to taste.
  37. 37Incorporate the sauce and mix well until all the potatoes are well impregnated.
  38. 38Incorporate the sauce and mix well until all the potatoes are well impregnated.
  39. 39Incorporate the sauce and mix well until all the potatoes are well impregnated.
  40. 40Serve in the presentation plate and decorate with pickles.
  41. 41Serve in the presentation plate and decorate with pickles.
  42. 42Serve in the presentation plate and decorate with pickles.

Ingredients

  • 10 patatas rojas pequeñas
  • 10 patatas rojas pequeñas
  • 10 patatas rojas pequeñas
  • 0.5 cebolleta
  • 0.5 cebolleta
  • 0.5 cebolleta
  • 12 pepinillos en vinagre
  • 12 pepinillos en vinagre
  • 12 pepinillos en vinagre
  • 4 cucharadas soperas mayonesa
  • 4 cucharadas soperas mayonesa
  • 4 cucharadas soperas mayonesa
  • 1 cucharadita mostaza de Dijon
  • 1 cucharadita mostaza de Dijon
  • 1 cucharadita mostaza de Dijon
  • 1 cucharadas agua de los pepinillos
  • 1 cucharadas agua de los pepinillos
  • 1 cucharadas agua de los pepinillos
  • Pimienta negra
  • Pimienta negra
  • Pimienta negra
  • Sal
  • Sal
  • Sal
  • 1 huevo L
  • 1 huevo L
  • 1 huevo L
  • 0.25 Zumo de limón
  • 0.25 Zumo de limón
  • 0.25 Zumo de limón
  • Aceite de oliva virgen extra variedad "arbequina"
  • Aceite de oliva virgen extra variedad "arbequina"
  • Aceite de oliva virgen extra variedad "arbequina"
  • Aceite de girasol
  • Aceite de girasol
  • Aceite de girasol
  • Sal
  • Sal
  • Sal

Equipment

potknifebowlblender

Tips

  • The quantity of spring onion and mustard is a little to taste.
  • It is recommended to reserve in the fridge for a minimum of four hours, although it is preferable from one day to another.