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A simple Cádiz potato salad dressed while warm with spring onion, parsley, sherry vinegar and olive oil.
Serves: 4 people
Preparation time: 40 min
Ingredients
- New potatoes – 700 g
- Spring onion – 1
- Fresh parsley – 1 small bunch
- Extra virgin olive oil – 120 ml
- Sherry vinegar – 2 tbsp
- Coarse salt – 1 tbsp for cooking, plus extra to taste
- Hard-boiled eggs – 2
Method
STEP 1
Cook the unpeeled potatoes in salted water until a knife slides in easily. Drain and let them cool just enough to handle.
STEP 2
Peel the potatoes while they are still warm and cut them into thick slices or chunks. Warm potatoes absorb the dressing much better than cold ones.
STEP 3
Add finely sliced spring onion, chopped parsley, olive oil, sherry vinegar and a little salt. Toss gently so the potato pieces stay mostly intact.
STEP 4
Let the salad stand for 15 minutes at room temperature. The potatoes should drink in the oil and vinegar.
STEP 5
Top with quartered hard-boiled eggs and serve lukewarm or at room temperature, not straight from the fridge.