Crushed Potato Salad with Lemon Thyme Olive Oil



Time: 1 hour
  • Put the egg in a small saucepan and cover with cold water. Bring to a boil. Cover the pot. Turn off the heat and let the egg cook for 8 minutes.
  • Remove it from the hot water and plunge it into a bowl of ice water. Peel the shell and chop the egg.
  • Julienne the radishes and reserve them in a bowl of ice water.
  • Top, tail and blanch the green beans. Refresh under cold running water. Cut them in half on the diagonal.
  • Peel the potato, cut into small cubes, and cook in lightly salted, boiling water until tender. Test after 5 minutes. Drain, coarsely mash with the back of a fork.
  • Put the tuna and the anchovy paste into a mixing bowl.
  • Add the wine vinegar and olive oil. Mix well.
  • Add the potato. Stir in the green beans, capers and the chopped egg.
  • Plate. Drizzle with the Lemon Thyme infused oil, then scatter the radish julienne and scallions over.
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