| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Med01 | 4 | Servings | |
INGREDIENTS
| 2 | Chicken eggs | |
| 1 | lb | Tiny new potatoes |
| Salt, to taste | ||
| 6 | T | Extra-virgin olive oil |
| 2 | T | Sherry vinegar |
| 2 | T | Tiny capers, non pareil |
| 2 | T | Chopped cornichon pickles |
| 1 | T | Dijon mustard |
| 1/2 | t | Ground cumin |
| 2 | Garlic cloves, thinly sliced | |
| 1 | Scallion, sliced very thin | |
| 2 | T | Chopped roasted pepper |
| 1 | T | Hot paprika |
| 2 | T | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 12.3mg
Sodium: 364mg
Potassium: 99.5mg
Carbohydrates: 9.1g
Fiber: 1.6g
Sugar: 1.4g
Protein: 4.8g