Eggs With Potatoes In Salpicon

By á-174942

Ingredients

• 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

Details

Servings 4

Preparation

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.