MEAL VERSION OF POTATO SALAD
Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
- 800 g (27 oz) Grelot potatoes, halved
- 2 garlic cloves, chopped
- 15 ml (1 tablespoon) thyme sprigs
- 2 onions, thinly sliced
- 120 ml (8 tbsp.) olive oil
- 4 eggs
- 500 ml (2 cups) arugula
- 60 ml (4 tbsp.) white balsamic vinegar
- 60 ml (4 tbsp.) herbes de Provence blend
- 8 thin slices cooked ham
- 60 ml (4 tbsp.) chives, snipped
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine potatoes, half the garlic, thyme, onions, half the olive oil, salt and pepper.
- salt and pepper.
- On an ovenproof baking sheet lined with parchment paper or a silicone mat, spread the prepared
- mixture and bake for 30 minutes. Then leave to cool.
- Meanwhile, place the eggs in a pan of cold water and bring to the boil. As soon as the water boils,
- turn off the heat, cover with a lid and leave the eggs to cook for a further 4 minutes. Then remove from the water and
- gently shell the eggs.
- In a bowl, place the cooked potato and onion mixture, add the arugula, vinegar, remaining oil and garlic, and the herbs.
- garlic, herbes de Provence and mix. Check the seasoning. Add the ham and eggs.
