Gourmet potato salad

GOURMET POTATO SALAD

Portions : 4 - Preparation : 5 minutes - Cooking : 20 minutes

Ingredients

• 60 ml (4 tablespoons) white vinegar
• 4 eggs
• 1 Albacore tuna steak
• 30 ml (2 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 500 gr (17 oz) Grelot potatoes, cooked and cooled, cut in 2
• 250 ml (1 cup) roasted peppers, cut into thin strips
• 1 large carrot, grated
• 1 vine tomato, seeded, in small cubes
• 30 ml (2 tbsp.) mayonnaise
• 30 ml (2 tbsp.) honey mustard
• 1 shallot, chopped
• 1 clove garlic, minced
• 1 pinch cayenne pepper
• 1 pinch smoked paprika
• salt and freshly ground pepper to taste

Preparation

1. In a saucepan of simmering water, add the white vinegar.
2. Break each egg into a small container. Drop each egg, one by one, into the simmering water.
3. Cook each egg for 4 minutes. Remove and place on paper towel.
4. Season the eggs.
5. In a hot frying pan, sear the tuna steak coated with Mycryo butter or in the fat of your choice, 2 minutes on each side. Season, then cut into small cubes.
6. In a bowl, add the potatoes, tuna, bell bell pepper, carrot and tomato.
7. In a small bowl, mix mayonnaise, honey mustard, shallot and garlic. Add the cayenne pepper and check the seasoning.
8. Pour the dressing over the salad and toss to combine.
9. Divide the salad between the verrines, then place a poached egg on top and sprinkle with a little smoked paprika.