Spicy potato salad
Instructions
Boil the potatoes in their skins.
Peel them and cut them into slices.
Place in a bowl and let cool.
Hard boil the eggs, cool and shell it passed the egg yolk through a sieve.
Gather up the past in a bowl, add the anchovies washed, de-boned and chopped, parsley, capers, scallions, finely chopped gherkins, chopped bell pepper tiny.
Mix well.
In another bowl beat emulsified with a small whip three tablespoons of vinegar and three olive oil, half a teaspoon of mustard, salt, pepper.
Pour this dressing over chopped anchovies, mix well and, if necessary, add a little oil to dilute.
Mix and pour the sauce over the potatoes.
Stir gently and serve.
Ingredients and dosing for 4 persons
- 700 g of non-starchy potatoes
- 4 gherkins
- 4 pickled onions
- 2 salted anchovies
- 1 pickled pepper
- 1 egg
- Capers
- 1/2 teaspoon of mustard
- Parsley
- 3 tablespoons of wine vinegar
- 3 tablespoons of olive oil
- Salt
- Pepper