Bring a large pot of salted water to a boil. Add potatoes and cook until just tender. Drain and cool. Place them in a large bowl and add red wine vinegar. Toss gently. In a skillet, heat 1 tablespoon olive oil over medium heat and fry each egg, leaving yolk soft set and runny. Remove Read More…
Ingredients:
Kosher salt and pepper 3 pounds new potatoes, cut into bite-size pieces 1/4 cup red wine vinegar 1/2 cup plus 1 tablespoon olive oil, divided 3 eggs 1/4 cup balsamic vinegar 3 tablespoons capers 1 tablespoon whole-grain mustard
Preparation:
Bring a large pot of salted water to a boil. Add potatoes and cook until just tender. Drain and cool. Place them in a large bowl and add red wine vinegar. Toss gently.
In a skillet, heat 1 tablespoon olive oil over medium heat and fry each egg, leaving yolk soft set and runny. Remove from heat and thinly slice.
In a small bowl, combine balsamic vinegar, capers, mustard and a few grinds of pepper. Whisk in the remaining 1/2 cup olive oil. Pour mixture over potatoes, then add the sliced eggs. Toss lightly and serve warm.