With its creamy potato base, this family recipe for country salad, from our DAP colleague Liliana Fuchs, feels great when the heat is on. A true humble and tasty classic. Although there may be as many variants as there are families, the potato is the basic ingredient that unites them all. Nor can they miss the tuna or bonito and the boiled egg.
The first is the most complex step, so to speak, of all the recipes. It involves cooking the potatoes and eggs. To do this, you have to wash the first ones before putting them in a pot or casserole with plenty of salt water (although they can also be steamed). However, water is more practical because we can take advantage to cook the eggs at the same time.
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When they have elapsed between 9 and 12 minutes of cookingRemove the eggs and let cool slightly before proceeding to peel. In the event that you like the yolk less well done, you can remove it earlier. We continue with the cooking of the potatoes until they can be pierced with a knife without difficulty. It is important that they are not raw or very hard.
When you’re ready, drain and let cool until you can peel the potatoes without burning. Then, wash the peppers well, open and remove the seeds. We cut into small cubes or strips. Finely chop the onion and also chop the tomatoes (as we like). Combine all the ingredients in a bowl adding the olives cut in half, add the potatoes, lightly season with salt and pepper and mix.
In the last step, we prepare the vinaigrette emulsifying the oil with the vinegar and lemon juice and seasoning to taste. Serve the drained tuna or bonito, distributing it on top, add the peeled and cut eggs and season as desired. Although we can also simply mix the tuna and the egg with everything else. Of course, the presentation is a little less elegant.
This salad can be left resting in the fridge although better not to serve it too cold, or the flavors will be spoiled. In addition, it can be eaten as a single dish, with good bread on the table and, if you feel like it, gazpacho or salmorejo.
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Photos | straight to the palate