Refreshing pink potato salad recipe with our AOVE Reserva Familiar Picual (highest score in the FLOS OLEI: 98/98).
Ingredients
- 400 g cooked beetroot cooked
- 400 g potatoes boiled
- 200 g carrots boiled
- 2 fillets herring
- 2 gherkins
- 2 apples Acidic
- 200 g pork or beef (cooked)
- 3 boiled eggs
- 2,5 mugs cream sour
- Extra virgin olive oil - Castillo de Canena Picual Family Reserve
- 1 teaspoon salt
- 1/2 teaspoon Dijon mustard
- Sugar a pinch
Instructions
- Cut all ingredients into small cubes.
- To prepare dressing, mix well the sour cream with our extra virgin olive oil Reserva Familiar Picual, salt, mustard and sugar.
- Then pour the dressing over the diced ingredients, leaving some of the chopped eggs for garnish if desired.
- Keep in the refrigerator until serving time.