Potato salad dressing

This is one of my favorite salads. It tastes like summer, Cadiz and the sea. It is a very simple salad where the important thing is the ingredients. He only has 5 but together they form a perfect team.

The "aliñás potatoes", as with gazpacho, are one of the great hallmarks of traditional Andalusian cuisine. In this case, its origin is in Sanlúcar de Barrameda, in the province of Cádiz, although it can be taken in many places in the province.

The most important thing is the potato because the success of the recipe will depend on its quality and flavor. They must be new potatoes, cooked with the skin on, and when it is still hot, they are peeled and seasoned. This way the potatoes suck up the oil and vinegar. They are served when they are still lukewarm and are never chilled in the fridge. A perfect salad, simple and delicious.

Ingredients

  • 1kg of new potatoes
  • 1 fresh onion
  • 2 cans of melva canutera in olive oil
  • 1 sprig of fresh parsley
  • extra virgin olive oil
  • Sherry vinager
  • coarse salt

Preparation

  1. In a pan High Efficient of 22 cm, put the potatoes with skin. Cover with plenty of water and half a teaspoon of salt, and cook until the potatoes are tender when pierced with the tip of a vegetable knife Bra Efficient.
  2. Drain the water and peel them carefully not to burn too much.
  3. cut them with a Efficient paring knife on segments roughly. Add the vinegar and salt and plenty of extra virgin olive oil.
  4. Finish with a few flakes of salt and cover the plate with the melva canutera in large pieces. Finish with some freshly chopped fresh parsley. Serve when they are still hot.

Photos and recipe by Loleta .

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