Baked potato salad with fried egg with Pago de Valdecuevas

The peculiarity of this salad is that we are going to start from a roasted potato instead of a boiled one. With this we manage to intensify the flavor of the potato and its texture since it does not absorb water.

Ingredients

• Potatoes.
• Tuna.
• Piquillo peppers.
• Fresh chives.
• Quail eggs.
• Regañás, breadsticks or toast.
• Extra virgin olive oil Pago de Valdecuevas.

Preparation:

1. To roast the potatoes, we will wrap them without peeling in aluminum foil and put them in the oven or air fryer at 180°C (350°F) for about 40 minutes. To know that they are roasted, prick them with a skewer stick.
2. Meanwhile, we put the eggs to boil and pass the piquillo peppers through the pan with a little extra virgin olive oil Pago de Valdecuevas. We chop.
3. Once the potato is roasted, peel and cut into cubes and do the same with the boiled eggs. Mix everything and add the drained tuna, the peppers and a little very finely chopped fresh chives.
4. All that remains is to make a mayonnaise with a couple of eggs and our oil, season with salt and pepper and add to the salad. We reserve in the refrigerator.
5. We present with a grilled quail egg and some bread peaks.