receta de ensalada de patatas con aceite de oliva
Christmas menu: potato salad with Reserva Familiar Arbequino olive oil.


  • 1/2 kg potatoes small
  • 1 onion small (purple if possible)
  • 20 ml meat stock or vegetable, or water
  • 2 tablespoons white wine vinegar
  • 4 tablespoons Castillo de Canena Reserva Familiar Arbequino olive oil
  • 1 tablespoon tarragon mustard
  • Salt freshly ground black pepper
  • Chives or parsley (chopped)


  • Cook the potatoes in their skins for about 30 minutes, with salt and a little vinegar so that the skins of the potatoes do not break; they must be well done.
  • Drain them and let them warm just enough to peel them.
  • Remove the skin and cut them into slices of about half a centimetre.
  • Mix the rest of the ingredients except the chives with the finely chopped onion and put them in a saucepan on the heat. When it gets warm, add the potatoes and mix well, without worrying about them breaking and crumbling.
  • Remove from the saucepan and let it warm and rest for at least an hour and keep warm.
  • Finish with Castillo de Canena Reserva Familiar Arbequino extra virgin olive oil and serve decorated with chopped chives on top.