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Salad of roasted potatoes and eggs with a vinaigrette of mustard, sweet white vinegar and chives

DIFFICULTY

Medium

Diet

Vegetarian

Ingredients

INGREDIENTS FOR POTATOES:

800 gr of new potatoes

1 tablespoon olive oil

2 cloves of garlic, minced

¼ teaspoon black pepper

INGREDIENTS FOR VINAIGRETTE:

2 tablespoons of mustard

1 tablespoon of Bianca, Sweet White Vinegar

1 tablespoon of water

A bunch of chives

220 ml evoo

salt, pepper

Preparation

Wash each potato under warm running water and peal them.

Season with extra virgin olive oil and pepper, mix and put in a baking tin covering them with greaseproof paper. Add the garlic and bake for 30 minutes until garlic is browning.
Add salt only when removing the potatoes from the bake.

In the meantime, boil water and cooked 6 eggs for 5-6 minutes. Wait for 1 minute before removing eggs from warm water and then drain and leave them to cool. Peel the eggs and put in a bowl.

In a small bowl prepare the vinaigrette. Put mustard, add a pinch of salt and pepper, add Sweet White Vinegar Bianca and a tablespoon of water. Usa whink for mixing everything until it becomes a creamy sauce.

When the potatoes are ready, remove garlic and put them in a salad bowl. Break and cut eggs, season everything with at least the half of the vinaigrette and mix lightely.

Add chopped chives and petals.

Thanks to food blogger Barbara Toselli di Paneburro for this amazing recipe!

Matched Product

Bianca

Sweet White Vinegar

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