Potato and egg salad with fennel and arbequina oil
Recipe ceded by Organic Outbreaks
- 300gs of medium potatoes
- 4 hard-boiled eggs
- 100grs of fresh fennel
- 20grs de curcuma
- 100cherry tomatoes or diced tomato grs
- 500grs de maíz
- 2 latas de atún en aceite
- 500cc de aceite de arbequina
First we wash the potatoes and cook them with skin some 40 minutes in plenty of salted water and a tomlese or strawberry rosemary branch, once cooked, remove them from the water and let them cool.
When they are cold we peel them and cut them into dice, you don't have to be all the same. We place them in a deep bowl and incorporate the cooked eggs cut into quarters, cherry or chopped tomato, finely chopped fennel, tuna in oil and corn, we mix well.
Once mixed we incorporate turmeric together with the arbequinal oil, we rectify salt and let it rest in the fridge.
In this type of salad you have to try to make all the flavors stand out on your own you have to take into account that turmeric in a very strong flavor reason why you have to be careful with its use, fennel will bring us freshness and lemony flavors.
Los invito a preparar esta gran ensalada de verano la cual les aseguro que sorprenderá a más de uno ya bien sea por su gran sabor o bien por la frescura que nos aportara.Share