Potato salad
A simple but so delicious recipe! I unearthed in the last book of Eric Fréchon "A chef in my kitchen: Potato" by Editions Solar. I love the recipes from the chef as they are original and easy to perform.
For this salad mimosa, I have changed nothing, in good Italian, I just used balsamic vinegar instead of sherry and olive oil instead of peanut oil.
Tip: Once the cooked potatoes , never refrigerate. The chef recommends Fréchon embellish this recipe a few slices of black truffle , where the season.
Ingredients for 4 people: 500g new potatoes , 6 eggs, 2 shallots , 1/2 bunch parsley . For the vinaigrette : 1/2 c . Coffee mustard , sherry vinegar 10ml , 30ml peanut oil , 1 pinch of pepper, 3 pinches of salt.
Cook the potatoes in salted water in a saucepan ( or steam ) between 25 and 35 minutes depending on their size . Peel and finely chop the shallots. Wash and coarsely chop the effeuillez and parsley .
Prepare the vinaigrette by mixing the salt, pepper , mustard , vinegar and mount it to the peanut oil.
In a pot of water , cook the eggs for 10 minutes to harden . Cool them , écalez them then chop coarsely .
Peel the potatoes and cut them into slices. Put them in a bowl, season with the vinaigrette. Sprinkle over the chopped hard-boiled eggs , chopped parsley and shallots . Serve immediately .
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