Serves 1
Directions
- 1Boil red potatoes in plenty of water with salt for 20-30 minutes.
- 2Check potatoes with a knife.
- 3Prepare mayonnaise with egg, salt, lemon juice and oil.
- 4Beat until emulsified and set aside.
- 5Peel the potatoes once they are cold.
- 6Cut in irregular pieces not very big.
- 7Finely chop half a spring onion and add it to a bowl.
- 8Finely chop 10-12 pickles in vinegar.
- 9Add one teaspoon of Dijon mustard.
- 10Add 3-4 tablespoons of mayonnaise and mix well.
- 11Add one or two tablespoons of the pickle water, salt and pepper.
- 12Salt and pepper the potatoes to taste.
- 13Incorporate the sauce and mix well until all the potatoes are well impregnated.
- 14Serve in the presentation plate and decorate with pickles.
Ingredients
- 10 patatas rojas pequeñas
- 0.5 cebolleta
- 12 pepinillos en vinagre
- 4 cucharadas soperas mayonesa
- 1 cucharadita mostaza de Dijon
- 1 cucharadas agua de los pepinillos
- Pimienta negra
- Sal
- 1 huevo L
- 0.25 Zumo de limón
- Aceite de oliva virgen extra variedad "arbequina"
- Aceite de girasol
- 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.
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