Gourmande salad with potatoes and Creamy Vinairabette

- Preparation

1. Prepare the vinaigrette:
In a bowl, mix the mayonnaise, mustard and white vinegar until a homogeneous texture is obtained.
Add the olive oil gradually while whipping to emulsify the vinaigrette. Adjust the amount of oil to the desired consistency.
Incorporate the grated garlic and the chopped parsley. Season with salt and black pepper to your taste.
Reserve the vinaigrette in the fridge so that it impregnates its flavors.
2. Prepare the salad:
Boil the potatoes until they are tender but still firm. Let them cool before cutting them into slices.
Cut the hard-boiled eggs into quarters or slices according to your preferences.
In a large bowl, mix the potatoes, tomato, red onion and, if desired, the diced avocado.
3. 3. Assemble the salad:
Pour the vinaigrette over the potato mixture and stir gently to coat all the ingredients well.
Add the eggs last, placing them nicely on top. This prevents them from breaking by mixing.
Serve immediately or allow to cool in a refrigerator for an even more tasty salad.
- Tips and variants
Add a crunchy touch: chopped pickles or fresh radishes.
Do you want a smoked taste? Add a few bacon or smoked salmon.
For a vegan version: Replace the eggs with tofu cubes and mayonnaise with a vegan alternative.
Good luck. Don’t forget to share this recipe with your loved ones and leave us a comment if you’ve tested it. - -