Potato salad with coarse salt

Serves : 4

Preparation time : 10 minutes

Cooking Time : 60 minutes

Ingredients

Potatoes with coarse salt

• 24 to 32 Grelot potatoes
• 1 kg Windsor coarse pink salt

The potato salad

• 2 green peppers, cut in 2, membranes and seeds removed
• 4 sprigs fresh rosemary
• 60 ml (4 tbsp.) mayonnaise
• 15 ml (1 tbsp.) horseradish
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 1 lemon, juice
• 120 ml (8 tbsp.) olive oil
• 60 ml (4 tbsp.) capers, chopped
• 24 to 32 potatoes, cooked in salt
• 500 ml (2 cups) baby arugula
• 4 slices bacon, cooked crisp and chopped
• 4 soft-boiled eggs
• Salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. Grill the two peppers on the barbecue for 8 minutes on each side.
3. At the same time, lightly toast the rosemary sprigs, then set aside.
4. On the work surface, julienne the peppers and set aside.
5. Preheat barbecue to 200°C (400°F).
6. In an ovenproof dish, pour a third of the coarse salt on the bottom, divide the potatoes between them, cover almost completely with the remaining salt and bake, indirectly, with the lid closed, for 45 minutes.
7. Remove the potatoes from the coarse salt. Reserve coarse salt for future use. Wipe potatoes if necessary and cut in half.
8. In a bowl, combine mayonnaise, horseradish, onion, garlic, lemon juice, olive oil, capers, green peppers, rosemary sprigs, salt and pepper.
9. Add the potatoes and arugula, mix well and check the seasoning.
10. Top with bacon and soft-boiled eggs.