Eggs With Potatoes In Salpicon
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 large chicken eggs
1 pound tiny new potatoes
1 teaspoon salt -- to taste
6 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons tiny capers -- non pareil
2 tablespoons chopped cornichon pickles
1 tablespoon dijon mustard
1/2 teaspoon ground cumin
2 cloves garlic -- thinly sliced
1 medium scallion -- sliced very thin
2 tablespoons chopped roasted pepper
1 tablespoon hot paprika
2 tablespoons chopped parsley
2 large chicken eggs
1 pound tiny new potatoes
1 teaspoon salt -- to taste
6 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons tiny capers -- non pareil
2 tablespoons chopped cornichon pickles
1 tablespoon dijon mustard
1/2 teaspoon ground cumin
2 cloves garlic -- thinly sliced
1 medium scallion -- sliced very thin
2 tablespoons chopped roasted pepper
1 tablespoon hot paprika
2 tablespoons chopped parsley
 

Preparation:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06)