Salada de Batata e Ovo à Portuguesa

Ingredients

• 800 gwaxy potatoes — boiled in their skins, peeled and sliced warm
• 4hard-boiled eggs — quartered
• 1sweet onion — thinly sliced
• 4 tbspflat-leaf parsley — chopped
• 6 tbspextra virgin olive oil
• 2 tbspwhite wine vinegar
• to tastefine sea salt

Method

1. Begin by preparing the main components. Peel and cut 800 g of waxy potatoes into bite-sized chunks. Place them in a large pot and cover with cold water. Add a generous pinch of fine sea salt. Bring the pot to a boil over medium-high heat. Cook until the potatoes are tender but not falling apart, which you can check by piercing them with a fork. Drain and let them cool to room temperature.
2. While the potatoes are cooling, prepare the hard-boiled eggs. Peel 4 hard-boiled eggs and cut them into quarters. Set them aside. Thinly slice 1 sweet onion and place the slices in a bowl of cold water for about 10 minutes to mellow their sharpness. Drain the onions and pat them dry with a clean kitchen towel.
3. In a small bowl, whisk together 6 tbsp of extra virgin olive oil, 2 tbsp of white wine vinegar, and a pinch of fine sea salt. Taste the dressing to ensure it has a balanced flavor, adjusting the salt if necessary. The dressing should lightly cling to the back of a spoon.
4. In a large serving bowl, combine the cooled potatoes, quartered eggs, and sliced onions. Pour the dressing over the top. Gently fold the ingredients together using a large spoon or your hands, taking care not to break the eggs or mash the potatoes.
5. Let the salad stand for fifteen minutes at room temperature. This resting time allows the onion to soften slightly and the flavors to meld together. Just before serving, finely chop 4 tbsp of flat-leaf parsley and sprinkle it over the salad. Drizzle a final thread of olive oil on top for a fresh finish.