Eggs with potatoes in salpicon

Yield: 4 servings

Measure Ingredient
2 Chicken eggs
1 pounds 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
½ 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

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.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06 broadcast 06-01-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

06-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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