Summer Potato Salad

Ingredients

• 4 Medium potatoes (Unpeeled; peel and cut while still warm)
• 2 Eggs (Hard-boiled; separate the yolks from the whites)
• Bonito del norte (To taste)
• Black olives (A handful)
• 0.5 Red onion (Finely chopped)
• Fresh parsley (Chopped)
• Extra-virgin olive oil
• Vinegar (A good splash for the cooking water and a generous amount for the dressing)
• Salt (For the cooking water and a pinch for the dressing)
• 1 tsp Mustard

Steps

1. 1

   Boil the potatoes in their skins in salted water with a good splash of vinegar until tender. The author emphasizes that adding vinegar to the water is important.

2. 2

   Boil the eggs as well. Set aside the yolks and keep the cooked whites to add later.

3. 3

   Peel and cut the potatoes while they are still warm.

4. 4

   Add the black olives and cooked egg whites to the potatoes.

5. 5

   Mash the yolks with the mustard, olive oil, vinegar, red onion, and a pinch of salt until well combined into a dressing.

6. 6

   Stir the chopped parsley into the dressing.

7. 7

   Pour the dressing over the potatoes and mix gently.

Notes

The recipe does not specify quantities for the bonito, olives, parsley, oil, vinegar, or salt; adjust these ingredients to taste. It also does not indicate the cooking time for the potatoes or eggs. Bonito is listed among the ingredients, but the recipe does not explicitly state when to add it.

Nutrition per serving

• salad
• summer
• vegetarian
• gluten-free
• with fish
• boiled