Purple winter potato salad with AOVE Castillo de Canena Reserva Familiar Arbequina.
- Purple potatoes or violets
- Quail eggs
- outbreaks red cabbage
- Edible flowers
- Purple onion
- Baby Marzorquitas Optional
- Provencal herbs We recommend in tube
- Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve
Cook the potatoes in their skins until well done.
Cook the quail eggs until they are hard-boiled.
Once cooked, peel the potatoes and eggs. Cut in half. Set aside.
Chop the red onion.
Assemble the plate with the sprouts, the flowers, the potatoes and the eggs. If desired, add the sliced beetroot and the baby corncobs.
Sprinkle with the previously chopped red onion.
Dress with a vinaigrette made from the Provençal herbs and the extra virgin olive oil Reserva Familiar Arbequina Castillo de Canena.