800 gr. potatoes
80 gr. Salvagno green olives patè
1 stalk of celery with leaves
1 teaspoon of mustard
Salvagno extra virgin olive oil
Salt and pepper
Rub potatoes with a brush under cold running water to remove all traces of soil.
Put them in a pot with water and bring to boil.
Add salt and cook for about 35-40 minutes. Drain them with a slotted spoon, peel them and let them cool.
Wash celery, cut it into slices and place in a blender with its leaves and Salvagno green olive patè. Add 1 teaspoon of mustard, 5-6 tablespoon of Salvagno extra virgin olive oil, salt, pepper and mix to obtain a not too homogeneous mixture.
Cut potatoes into cubes and transfer them into a large bowl. Season with the sauce, stir gently and serve with a drizzle of Salvagno extra virgin olive oil.