Yield: 4 servings
|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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.