The recipe that we propose today is, probably, the simplest of how many we have prepared. And yet it can become quite a delicacy. And we say can because the quality of the ingredients plays into this potato salad with anchovies and mustard oil a great paper.
Potato salads are a great ally to complete our menus at this time of year. The possibility of taking them warm in order to combat low temperatures makes them more attractive. In addition, they can be incorporated into this multitude of ingredients, among them, those that we have chosen today: tuna, anchovies from the Cantabrian Sea and olives.
As we already mentioned the quality of the ingredients, especially anchovies and tuna, will cause the result to vary substantially. And so will the dressing, although this time we have opted for a simple one of extra virgin olive oil and mustard. Don't you feel like trying it? It will take you 20 minutes to do it.
Ingredients for 2
- Small potatoes 7
- 1 small boat of tuna loins in olive oil
- 8 Cantabrian anchovies
- a dozen olives
- Extra virgin olive oil
- Dijon mustard
- Sal Island
- pepper
Step by step
- Cook the potatoes in plenty of salted water until tender.
- Meanwhile, prepare the dressing. To do this, mix three or four tablespoons of olive oil with a pinch of mustard, salt and pepper in a small cup, until the desired point is achieved.
- Once the potatoes are done, drain them and let them cool down for five minutes to peel and cut into pieces of bite.
- Divide the potato pieces between two plates, line 'em up and mix 'em up to ensure that they are well impregnated. Use only half of the dressing prepared for it.
- Then add the tuna loins chopped, anchovies and olives to the salad.
- Water with the rest of the dressing and mix lightly.
- serve the salad potato with anchovies and warm mustard oil.