Christmas menu: potato salad with Reserva Familiar Arbequino olive oil.
Ingredients
- 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)
Instructions
- 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.