Baby Potato Tapas Veg
CD HD Spanish 25mins
Cold Appetiser Tapa Starter Hors d'oeuvre Spain Europe
New Potatoes, cleaned
Hard Boiled Eggs
teasp minced Garlic
teasp freshly chopped Parsley
Place the potatoes in a saucepan, cover with cold water then bring to the boil.
Reduce the heat and simmer for about 8 to 10 minutes or until tender.
Drain the potatoes and dry on kitchen paper.
Cut the top and bottom of the potatoes off , vertically, so the potato will
stand then scoop out the centre of each potato, leaving a 3mm/1/8-inch
shell, reserving the potato scraps.
Peel and chop the eggs and place in a mixing bowl, together with the
reserved potato scraps, mayonnaise, garlic, parsley and onions. Mix
thoroughly and season with salt and pepper.
Season the potato shells with salt and pepper then fill each potato with the
chopped egg mixture. Serve at room temperature.