Alentejo-style Potato Salad
Serves: 02 Prep Time: 30min. Difficulty:Easy
- 500g small new potatoes
- 1 medium-sized onion
- 15g parsley
- 100g asparagus
- 2 eggs
- Extra virgin olive oil
- In a saucepan of boiling water, add the unpeeled small new potatoes, the eggs in their shell and the asparagus in halves. Let it cook.
- Meanwhile cut an onion into fine slices, chop the coriander and chives and set them aside.
- When the ingredients are cooked, peel the potatoes and cut them into halves. Peel the boiled eggs and cut them and the asparagus into small pieces.
- Mix all the ingredients together in a deep-bottomed dish and season with a drizzle of olive oil.
Suggestion: At the end, add samphire to give a salty natural flavour to the dish.