July 2006 - Spanish Potato Salad

The recipe this month illustrates the effects of using a good oil as a dressing on pre cooked and fresh ingredients. The recipe uses the Coupage (available from El Cortes Ingles) but you can use any light, low acidity, sweet extra virgin oil.

Ingredients (serves 2)

500 gm new potatoes cooked in their skins
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon each diced cucumber, green pepper, red pepper, chopped spring onion
1 hard boiled egg chopped roughly
3 - 4 anchovy fillets, chopped
6 - 8 black olives
salt and pepper

Method

Toss the potatoes with the oil, vinegar and salt and pepper whilst they are still hot. Let the potatoes cool a little then mix in the rest of the ingredients apart from the egg and olives that you sprinkle decoratively on top.