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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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potato salad Ingredients:
3 medium (16 oz) potatoes |
1 large (3 oz) carrot, diced |
5 tablespoons peas, green |
4 oz green beans |
1/2 medium onion, chopped |
1 small red bell pepper, chopped |
4 cocktail gherkins, sliced |
2 tablespoons capers, canned |
12 unico anchovy stuffed green olives |
1 hard-cooked egg, sliced thin |
5 fl. oz mayonnaise |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
1 dash freshly ground black pepper, to taste |
4 g chopped fresh parsley, to garnish |
Directions:
1. In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender. Fold in the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, baby capers, anchovy-stuffed olives, and egg slices.
2. In a separate bowl, thoroughly combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. Garnish with chopped parsley and refrigerate. Allow to stand at room temperature for about 1 hour immediately before serving to enhance the salad's flavor. As any dish made with mayonnaise, ensaladilla should be refrigerated and will not keep for more than 1 to 2 days.
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