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OPENING TIME: FROM MONDAY TO FRIDAY 8:30AM - 12:30AM AND 2:30PM - 6:30PM, SATURDAY 8:30AM -12:30AM

POTATO AND CELERY SALAD

INGREDIENTS:

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.

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