Fresh Potato Salad Recipe!
OIL USES: Season & Dressing
INGREDIENTS
SERVINGS: 4
- 6 medium red potatoes
- 3 tablespoons of vinegar
- 2 tablespoons Organics Extra Virgin Olive Oil
- 2 large stalks of celery cut into cubes
- 6 shallots cut into cubes
- 5 boiled organic eggs, peeled
- 1.5 cups of mayonnaise
- 1 tablespoon of yellow mustard
- 1.5 teaspoons of celery seeds
- 0.5 teaspoon of salt
- 0.5 teaspoon of paprika for decoration (optional)
- 0.5 teaspoon of freshly ground black pepper
PREPARATION
1
First boil the potatoes in salted water. Boil on a high heat for 10 to 15 minutes or until the potatoes can be pierced easily. Drain and leave to cool.
2
Peel the potatoes and cut them into cubes. Put them in a bowl and add the vinegar and oil. Mix the ingredients and leave to cool.
3
Next, add the celery, the shallots and 4 of the previously boiled eggs.
4
In another bowl, mix the mayonnaise, mustard, celery seeds, salt and pepper.
5
Once a creamy paste has been obtained with all ingredients well combined, add the potatoes.
6
We can decorate with an egg cut into fine slices and paprika.
7
We recommend leaving to cool in the refrigerator for at least two or three hours before serving.
