by Zahirah
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A&M's Testing Notes:
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8
Medium potatoes
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6
Eggs
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5
Lemons, juiced
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1 bunch
Fresh parsley, finely chopped
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1/2
Yellow onion, finely diced
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Juice lemons and finely chop parsley, set aside both.
Ask the hotline about this step!Finely dice onion, and add to the lemon juice.
Ask the hotline about this step!Boil eggs, set aside to cool.
Ask the hotline about this step!Boil or steam potatoes in lightly salted water, then set aside to cool. I do not peel potatoes because I like the skin, but if you don't, try to peel them when they're still hot, without burning yourself.
Ask the hotline about this step!Separate yolks from egg whites. Dice egg whites, and set aside. Mash yolks, adding a drizzle of olive oil to make a paste, then add mixture to the lemon juice. Add parsley.
Ask the hotline about this step!Once potatoes have cooled, dice them. Add egg whites. Drizzle olive oil over both, and mix. Pour lemon juice-yolk dressing on top, and mix well. Enjoy!
Ask the hotline about this step!Sorry for the late reply on this! Definitely give vinegar a try. I haven't used it in this recipe, so I'd love to hear the feedback on how that works for you. I'm sure it will be great. Thanks!
The lemon is the best...it adds a light and fresh touch to what can sometimes be a heavy dish.
Any kind. I started using this recipe when I was living in a rural area of Mexico, so potatoes were just potatoes, whatever was available. There wasn't a choice. And now I'm living in Argentina, so I get whatever potatoes my organic farm has at the moment.
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
If I'm short of lemon, can I add some vinager?
Good recipe, anyway ;) Thanks for sharing (and thanks to Gojee.com for bringing me here)
Cheers!