Breton salad with potatoes Dolwen
Breton salad with potatoes Dolwen
A recipe imagined by Jean-Claude Spégagne (The Welcome to Roudouallec) of the Brotherhood of Toques of the potato.
For 4 people / cooking: 10 min
Ingredients:
8 potatoes dolwen®
2 tomatoes
1 zucchini
1 shallot
1 cucumber
2 egg yolks
1 natural yoghurt
some mint leaves
1 lemon juice
10 cl of olive oil
1 spoon of Dijon mustard
Salt and pepper
Preparation:
Cook Dolwen® with the skin, start cold salt water, during 20 min.
Seed and peel the cucumber, cut into small pieces.
Also cut the zucchini and tomatoes in.
Peel the potatoes cooked and cut them in.
Mix all the vegetables then add the chopped shallot and the mint leaves.
Mix the yogurt with the 2 egg yolks, add the mustard, lemon juice and olive oil.
Salt, pepper and add this sauce to the salad, serve.
