in Spain

Patatas al ajillo (ensaladilla)

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Ingredients for 4 servings:

  • 500 g potatoes
  • 1 bunch of spring onions
  • 2 bell peppers, red
  • 5 cloves garlic
  • Mustard (Dijon mustard)
  • 200 g mayonnaise
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into even, approximately 1 1/2 cm cubes. Wash the spring onions and slice them into fairly fine rings. Wash the bell peppers and finely dice them. Peel the garlic cloves, crush them with salt, and mix them with a little hot or Dijon mustard in mayonnaise. Boil the potatoes in salted water until slightly tender. Just before the end of cooking, add the spring onions and bell peppers and finish cooking. Drain the vegetables in a sieve and let them cool, then stir in the garlic mayo and season with salt and pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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