Confetti Potato Salad with Casina Rossa Fiori & Salt
Courtesy of Ilyse Rathet, Ritrovo Italian Regional Foods
1lb Purple and white potatoes
1 pinch Piranske Soline Fior di Sale
3 hardboiled eggs, microplaned
1 Tsp Casina Rossa Fiori & Salt
1 Tbsp Lambrusco Red Wine Vinegar
¼ cup Mannucci-Droandi Chianti Classico Extra Virgin Olive Oil
1 cup Microgreens
Bring a large pot of water to boil. Add a pinch of the Piranske Soline Fiori di Sale.
Peel potatoes and boil in water until tender. Allow to cool.
In a large bowl, combine the vinegar, extra virgin olive oil, and Fiori & Salt, mix well.
When the potatoes are completely cooled, chop into 1-inch cubes and mix into oil-vinegar mixture. Gently toss in hardboiled egg.
Serve over microgreens.