Ensalada de patatas

Ingredientes para 4 personas:

1 k  de patatas (que sean de calidad, de piel fina, no de esas oscuras con tierra)

½ k de gambas o langostinos

2 huevos duros

1 lata pequeña de aceitunas rellenas

1 lata pequeña de aceitunas negras sin hueso

1 lata pequeña de guisantes

1 lata de atún en aceite de oliva

1 cebolla dulce pequeña

Aceite de oliva y sal

Vinagre de jerez

Un trozo de merluza cocida (optativo)


Se lavan las patatas, se ponen en una olla con agua fria que las cubra bien, se les pone sal y cuando comience a hervir al min durante media hora, en ese punto se pinchan con un cuchillo y si entra suave ya están, se apartan y se dejan enfriar en la misma olla tal cual con su agua.


Se ponen a cocer los dos huevos hasta que estén duros.

Se pone en un cazo agua y sal y cuando comience a hervir se echan las gambas o langostinos, cuando rompa de nuevo a hervir se mantienen unos segundos, se les escurre el  agua y se reservan.

En caso de ponerle una cola de merluza se cuece en agua con sal y se reserva.

Una vez lo tenemos todo preparado y las patatas están frias (a ser posible estas se cuecen con antelación) se prepara la ensalada.

Se pelan las patatas y se trocean a trozos medianitos, se ponen en una fuente de cristal, se pican los huevos duros a trozos pequeñitos, el corazón de la cebolla muy muy picado, las aceitunas a rodajitas, la lata de atún, los guisantes escurridos, las gambas o langostinos pelados y en caso de optar por pescado también, una vez cocido se desmenuza a trozos pequeños.


Se aliña con un poquito de sal, si se tiene vinagre de jerez se les pone 4 o 5 gotas (y si no pues del que se tenga) y aceite de oliva al gusto; Se mueve todo bien y con cuidado para no dañar las patatas.


Esta ensalada esta riquísima y en verano es muy socorrida; en caso de servirla en algún evento especial se puede adornar con unas tiras de salmón ahumado.

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