Preparation

In a pot we cook the potatoes with the skin and the eggs. once cooked we take them out and peel the potatoes and eggs.

then we cut the potatoes into small pieces and chop the onion and parsley. In a bowl we season everything with the extra virgin olive oil, vinegar and salt.

once everything is mixed, we put the cooked eggs on top, finely chopped.

We accompany the tasting of this dish with a very cold white wine from the denomination of origin ´´condado de huelva´´.

Ingredients

  • 2 kg. of patatos.
  • 3 boiled eggs.
  • 2 medium onions.
  • designation of origin vinegar.
  • 1/2 cup of extra virgin olive oil
  • parsley.
  • Salt.