Eggs With Potatoes In Salpicon

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

2	large	chicken eggs
1	pound	tiny new potatoes
1	teaspoon	salt -- to taste
6	tablespoons	extra-virgin olive oil
2	tablespoons	sherry vinegar
2	tablespoons	tiny capers -- non pareil
2	tablespoons	chopped cornichon pickles
1	tablespoon	dijon mustard
1/2	teaspoon	ground cumin
2	cloves	garlic -- thinly sliced
1	medium	scallion -- sliced very thin
2	tablespoons	chopped roasted pepper
1	tablespoon	hot paprika
2	tablespoons	chopped parsley
2	large	chicken eggs
1	pound	tiny new potatoes
1	teaspoon	salt -- to taste
6	tablespoons	extra-virgin olive oil
2	tablespoons	sherry vinegar
2	tablespoons	tiny capers -- non pareil
2	tablespoons	chopped cornichon pickles
1	tablespoon	dijon mustard
1/2	teaspoon	ground cumin
2	cloves	garlic -- thinly sliced
1	medium	scallion -- sliced very thin
2	tablespoons	chopped roasted pepper
1	tablespoon	hot paprika
2	tablespoons	chopped parsley

Preparation:

Place eggs in 4 cups cold water and bring to a boil. Cook 1 minute and remove to ice bath for 5 minutes. Peel and shell and set aside. Meanwhile, boil potatoes in salted water until just tender, drain and cut into quarters and place in a mixing bowl, still warm. Add olive oil, vinegar, capers, cornichons, mustard, cumin, garlic, scallion, roasted pepper, paprika and parsley and stir well to coat. Divide potato salad among 4 plates. Cut eggs in half, place over potatoes and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06)