Eggs with potatoes in salpicon
4 servings
Ingredients
| Quantity | 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 |
Directions
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.