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Eggs With Potatoes In Salpicon


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  • 2 chicken eggs
  • 1 pound tiny new potatoes
  • salt to taste
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons tiny capers, non pareil
  • 2 tablespoons chopped cornichon pickles
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves thinly sliced
  • 1 scallion sliced very thin
  • 2 tablespoons chopped roasted pepper
  • 1 tablespoon hot paprika
  • 2 tablespoons chopped parsley


Servings 4


Step 1

Place eggs in 4 cups cold water and bring to a boil. Cook 1 minute and remove to ice bath for 5 minutes. Peel and shell and set aside.

Meanwhile, boil potatoes in salted water until just tender, drain and cut into quarters and place in a mixing bowl, still warm. Add olive oil, vinegar, capers, cornichons, mustard, cumin, garlic, scallion, roasted pepper, paprika and parsley and stir well to coat.

Divide potato salad among 4 plates. Cut eggs in half, place over potatoes and serve.

This recipe yields 4 servings.

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