CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
|
Med01 |
4 |
servings |
INGREDIENTS
2 |
|
Chicken eggs |
1 |
lb |
Tiny new potatoes |
|
|
Salt; to taste |
6 |
tb |
Extra-virgin olive oil |
2 |
tb |
Sherry vinegar |
2 |
tb |
Tiny capers; non pareil |
2 |
tb |
Chopped cornichon pickles |
1 |
tb |
Dijon mustard |
1/2 |
ts |
Ground cumin |
2 |
|
Garlic cloves; thinly sliced |
1 |
|
Scallion; sliced very thin |
2 |
tb |
Chopped roasted pepper |
1 |
tb |
Hot paprika |
2 |
tb |
Chopped parsley |
INSTRUCTIONS
Place eggs in 4 cups cold water and bring to a boil. Cook 1 minute and
remove to ice bath for 5 minutes. Peel and shell and set aside. Meanwhile,
boil potatoes in salted water until just tender, drain and cut into
quarters and place in a mixing bowl, still warm. Add olive oil, vinegar,
capers, cornichons, mustard, cumin, garlic, scallion, roasted pepper,
paprika and parsley and stir well to coat. Divide potato salad among 4
plates. Cut eggs in half, place over potatoes and serve. This recipe yields
4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B06 broadcast 06-01-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-08-1998
Recipe by: Mario Batali
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