In stock

Potatoes salad with Green fruity "Héritage" olive oil

More Information
  • 800g potatoes 
  • 1 onion
  • 1 shallot
  • 15 pickles
  • 4 tablespoons of green fruity "Héritage" olive oil
  • 2 tablespoons wine vinegar
  • Pepper
  • Salt
  1. Cook potatoes in boiling salted, peppery water for 30 minutes for 30 minutes.
  2. Peelthem with a knife.
  3. Then dice the potatoes and set aside in a large bowl.
  4. While cooking, peel and slice the onion and shallot. Cut the pickles into slices. Set aside in a bowl for the rest.
  5. Prepare the sauce with oil, vinegar, salt and pepper.
  6. Mix the potatoes with the onion-stilt-pickers and add all the sauce, mixing gently.
  7. Cool in the fridge for at least 1 hour.