Murcian-style potato salad
Serves 10
Directions
- 1Emulsify the egg, vinegar, and salt in a bowl by whisking vigorously, then gradually add the sunflower oil and tuna oil until thickened.
- 2Cut the completely cold potatoes into thin slices and finely grate the hard-boiled eggs.
- 3Mix the potatoes, eggs, tuna, pickles, and mayonnaise until creamy but firm.
- 4Spoon the mixture onto a rosquilla. Serve plain (bicicleta), topped with salt-cured anchovy (marinera), vinegar-cured anchovy (marinero), both (matrimonio), or smoked salmon (sirena).
Ingredients
- 560 g cooked potato
- 3 whole hard-boiled egg
- 140 g drained tuna
- 200 g mixed pickled vegetable (variantes)
- 370 g mayonnaise
- 1 whole egg
- 270 g sunflower oil
- 64 g oil from the tuna
- vinegar (optional)
- salt (optional)
- rosquilla (Spanish bread ring)
- salt-cured anchovy (optional)
- vinegar-cured anchovy (boquerón) (optional)
- smoked salmon (optional)
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