Ensaladilla,
Potato Salad

• 6 new potatoes
• Sherry Wine Vinegar
• Extra Virgin Olive Oil
• Roasted piquillo peppers
• Mild onion.
• Capers
• Fresh parsley, chives, basil, oregano.
• Mayonnaise

1. Boil 6 new potatoes cut in I inch cubes in salted water for 6 minutes.
2. Drain potatoes, and while still hot 2 Tablespoons Columela or Romulo Sherry Vinegar
3. Stir lightly so that the potatoes absorb the vinegar.
4. Add 3 Tbs Extra Virgin Olive Oil,
5. Stir again to coat the potatoes.
6. Add 1/2 cup Mas Portell smoked Piquillo Pimientos.
7. 1/2 cup chopped mild onions.
8. 1/4 cup Romulo Capers.
9. 1/4 cup fresh parsley.
10. 1 Tablespoon fresh chives.
11. 1 Tablespoon fresh basil -optional
12. 2 teaspoons fresh oregano-optional
13. Gently mix and place in refrigerator to cool.
14. When ready to serve, add 1/2 cup mayonnaise.
15. Salt to taste.