175 g potatoes
30 g chives
37 ½ ml extra virgin olive oil
½ tbsp sherry vinegar
¼ tbsp fresh parsley
coarse salt
1
Wash the potatoes under running water. Put them in a pot and cover them with water. Add 1 tablespoon coarse salt.
2
Cook the potatoes until they are tender. Check them by pricking them with a fork or knife.
3
Drain the potatoes and let them sit aside to cool. Peel and cut into slices. Put them in a serving dish.
4
Over the potatoes, add the finely chopped chives, olive oil, vinegar, parsley and a pinch of coarse salt.
5
Mix well so that the potatoes are well covered with olive oil and vinegar.
6
Let stand at room temperature until cool. Serve.
Ingredients
175 g potatoes
30 g chives
37 ½ ml extra virgin olive oil
½ tbsp sherry vinegar
¼ tbsp fresh parsley
coarse salt
