Spanish potato and tomato salad with garlic-parsley sherry vinaigrette
Spain on a Fork · ♥ 1.2K likes · 39.9K views · 7 min video
Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole medium sized potatoes
Cut the peeled potatoes into rounds one centimeter thick.
- water
- sea salt
Put the potatoes in a stock pot with water just to cover and a pinch of sea salt; boil on high heat about 15 minutes until just cooked through and a little al dente.
Transfer the potatoes to a dish and leave at room temperature to cool slightly.
- 2 whole large tomatoes
Cut the tomatoes into quarter inch rounds.
- 3 cloves garlic
- 15 g chopped fresh parsley
- sea salt
Pound the roughly chopped garlic, parsley and a pinch of sea salt in a mortar to a paste.
Garlic and parsley vinaigrette
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- sea salt
- black pepper
Mix in the extra virgin olive oil, sherry vinegar, sea salt and black pepper.
Lay the potato slices in a single layer in a serving dish, cover with the tomato slices and season with sea salt and black pepper.