Salad of purple winter potatoes and olive oil
Purple winter potato salad with AOVE Castillo de Canena Reserva Familiar Arbequina.
Ingredients
- Purple potatoes or violets
- Beetroot
- 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
Instructions
- 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.