Potato salad with parmesan and tomato

Ingredients for Potato salad with parmesan and tomato

Instructions for Potato salad with parmesan and tomato

To prepare the Potato salad with parmesan and tomato recipe, please follow these instructions:

Put the cleaned potatoes in a large pot of water with salt. They are boiled and simmer for 30-35 minutes, or until they feel tender at a sharp knife. Pour the water from the potatoes and give them a short stay in cold water. The pills are cut for 1 cm. Tern and allowed to cool.

Put a small pot of water in the boil. Cut a small cross into the top of the tomato and blanch it in boiling water for 10 seconds. Then, move it briefly into a bowl of cold water. Carefully peel the skin of the tomato and cut it in a quarter. The kernels are removed with a sharp knife and the meat is cut very fine. It is set aside.

The dressing is made by stirring mustard and vinegar thoroughly together in a small bowl. Stir if necessary. Salt and pepper in. The oil is added in a thin beak during whipping. When dressing is smooth and creamy, it is finished. The crushed parmesan is stirred in the dressing, which turns well with the cold potato planter.

Whole salad leaves are beautifully decorated on 4 plates. The potato salad is evenly distributed and sprinkled with finely chopped shallots, chives and chopped tomatoes.
Ornaments. With some extra parmesan and freshly ground black pepper.

tips:
Potato salad is best with freshly grounded Lammefjord potatoes, but is out of season, it can be made very well with asparagus potatoes or small potatoes.