Potato and Rosemary Salad À La Cunz

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 sprigs rosemary, fresher
  • 500 g jacket potato (s), small, firm-boilin ones
  • 1 small pointed pepper, red
  • 1 small pointed pepper, orange
  • 1 chilli pepper (s), fresh
  • 125 g butter
  • Sea salt, fine
  • Black pepper from the mill
  • 2 teaspoons honey (wild blossom honey)
  • 8 egg (s), hard-boiled
  • 8 m. Gherkin (s), finely chopped
  • 100 ml cucumber liquid
  • 250 g bacon (pork belly)
  • 250 g mayonnaise
  • 2 egg yolks, raw, very fresh
  • 1 bunch chives, finely chopped
  • 1 large carrot (s)
  • 1 small onion (s), finely chopped
  • 2 spring onion (s), finely chopped
  • 1 lemon (s) (organic), the zest it
  • 1 teaspoon mustard, medium hot
  • 10 olives, pitted, quartered
  • 2 tomato (s), dried, finely chopped
  • Olive oil, virgin
Potato and Rosemary Salad À La Cunz
Potato and Rosemary Salad À La Cunz

Instructions

  1. Boil the potatoes in water salted with sea salt and a sprig of rosemary. Then quench in ice water and peel. Put the peeled potatoes uncut (without the rosemary sprig) in the refrigerator and let them cool for about 4 hours.
  2. Cut the carrot, pork belly, bell pepper and chilli into fine strips. Sweat the carrot strips in a large non-stick pan with a little extra virgin olive oil over medium heat.
  3. After about 3 - 5 minutes, add the paprika, chilli and 250 g bacon strips to the pan and toss them for 3 - 5 minutes. Then remove from the hob, add a small bowl of lemon zest and drizzle with 2 teaspoons of wild flower honey. Let it steep for a few minutes.
  4. Melt 125 g butter in a small saucepan over low heat and add 3 sprigs of rosemary. Under no circumstances should the butter boil or turn brown. This process takes about 5 minutes.
  5. Meanwhile, mash the rosemary with a wooden spoon so that the essential oils go into the butter. Then remove the twigs completely from the butter (preferably through a sieve).
  6. Whisk 250 g mayonnaise, 2 raw egg yolks, a small, finely chopped onion, 8 finely chopped pickles, 10 pitted olives, 1 teaspoon medium hot mustard, 2 finely chopped dried tomatoes, the melted rosemary butter and 100 ml pickle water together in a bowl.
  7. Stir in the carrots, pork belly, paprika, chilli, the 500 g sliced boiled potatoes and the 8 sliced hard-boiled eggs. Let it steep in the refrigerator for about 8 hours (overnight).
  8. Just before serving, carefully fold in the bunch of finely chopped chives and the 2 sticks of finely chopped spring onions and season with sea salt and freshly ground black pepper.

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