This recipe arrives on 20/05/2027
Back to recipes
Tartar Sauce
- 800 g yellow-fleshed potatoes
- 4 eggs
- 100 g pickled gherkins
- 1 celery stalk
- 2 tbsp desalted capers
- 1 fresh spring onion
- 5 heaped tbsp Orco Tartar Sauce
- Fresh chives
- Salt and white pepper
For an even richer dish, crumble a few anchovy fillets in oil among the potatoes: paired with the Tartar Sauce, it's a perfect match.
Boil the unpeeled potatoes in salted water, it will take about 25 minutes depending on size. Meanwhile, cook the eggs for 9 minutes so the yolk stays just soft in the centre, then cool in ice water.
Peel the potatoes while still hot and cut into finger-thick rounds. In a large bowl, mix them straight away with the Orco Tartar Sauce, so they soak up all the flavour while still warm. Add the sliced gherkins, finely chopped celery, capers and thinly sliced spring onion.
Mix gently and adjust the salt and white pepper. Arrange the salad on a serving plate, top with the eggs cut in half and finish with a snowfall of fresh chives. Bring to the table warm, when the flavours are at their peak.
