Ingredients for 6 people:
8 ENSALADERA or ENSALADERA AZUL potatoes.
1 teaspoon salt.
1/2 teaspoon black pepper.
1/2 tablespoon wine vinegar.
2 boiled eggs.
½ pea jar.
8 dill pickles.
1/2 mayonnaise cup.
2 tablespoons Dijon mustard.
5 tablespoons chopped fresh parsley.
Wash the potatoes thoroughly, and if necessary, use a little brush.
Place the potatoes on a cooking pot, cover with water and salt and boil for about 15 minutes.
Cut the warm potatoes into slices.
Place the potatoes on a bowl and season with vinegar, salt and pepper.
Cut the boiled eggs.
Add the egg and the peas to the cut potatoes and mix.
Add the mayonnaise, the mustard and the chopped parsley.
Serve immediately while warm and keep on the fridge covered before serving.