玉ねぎと豆のポテトサラダとソース

玉ねぎと豆のポテトサラダとソース

Everyone knows how to make potato salad, but not everyone knows how to make it special.
Here’s the perfect recipe for the best possible results, along with two simple tips that will make all the difference.

Ingredients for 4 people:
5 medium-to-large potatoes
Half a fresh onion (or red Tropea onion)
Parsley to taste.
Extra-virgin olive oil

Optional Variants: (Choose according to taste or what you have)
120 g / 4.23 oz precooked beans
120 g / 4.23 oz canned tuna (drained)
A few celery stalks or diced bell pepper
olives, pickles or grilled vegetables

For the dip:
• 2 tbsp mustard, mayonnaise, or half a mashed avocado
• 2 finely chopped pickles
4 tbsp extra virgin olive oil
4 tbsp water
salt and pepper to taste

How to make it:
Cook whole potatoes with the skin on in a pot of lightly salted water.
Bring to a boil, then simmer for 30-40 minutes.
Test for doneness by pricking them with a small knife; if it goes in easily, they are ready.
Remember the chef’s trick: potatoes for salad are best when they are still lukewarm or freshly chilled.
Once cooked, peel and cut them into large pieces. Breaking them apart at this point is easiest.
Finely slice the onion. If it is not a fresh, sweet red onion, you can soften it by leaving it in vinegar for a few minutes—it will become more digestible.
Add chopped parsley and other optional ingredients, such as tuna, beans, or celery.
Make the sauce by mixing mustard, mayonnaise, or avocado with oil, water, chopped gherkins, salt, and pepper.
Emulsify well until smooth.
Dress the potatoes with the sauce (or simply with oil, vinegar, salt, and pepper if you prefer the basic version).