Confetti Potato Salad with Casina Rossa Fiori & Salt
Courtesy of Ilyse Rathet, Ritrovo Italian Regional Foods
Ingredients
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 |
Directions
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. Buon Appetito!
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