Potato and Potato Summer Salad Princess Amandine
Salad summer's poum-poum potatoes Princess Amandine
A recipe imagined by Philippe Cassegrain (The Kermoor in Plogoff) of the Brotherhood of Toques of the potato.
For 4 people / cooking: 20 min
Ingredients:
500 g of potatoes Princess Amandine®
400 g green beans
300 g of mesclun
1/2 can of natural tuna in crumbs
2 to 3 slices of smoked salmon
100 g of bouchot mussels
1 chopped shallot
12 cherry tomatoes
coarse salt
For the vinaigrette: 1 teaspoon balsamic vinegar, 1 teaspoon sherry vinegar, 3 teaspoons old wine vinegar, 1 teaspoon raspberry vinegar, 2 tablespoons olive oil, 2 tablespoons canola oil, salt and pepper
Preparation:
Cook potatoes in salt water field dress, start cold water (about 20 minutes). Let them cool, then peel and cut into cubes.
In a large salad bowl, mix potatoes with cooked green beans, mesclun, tuna crumbs, detailed smoked salmon, cooked mussels, shallots and cherry tomatoes.
For vinaigrette, mix in a shaker or bottle: vinegars (balsamic, sherry, old wine, raspberry), oils (olive and rapeseed), salt and pepper. Mix the vinaigrette with the salad.
