Recipe for Eggs with Potatoes in Salpicon 
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Yield:
4
Ingredients:
Amount Ingredient
2 x Chicken eggs
1 lb Tiny new potatoes
Salt to taste
6 tbl Extra-virgin olive oil
2 tbl Sherry vinegar
2 tbl Tiny capers, non pareil
2 tbl Chopped cornichon pickles
1 tbl Dijon mustard
1/2 tsp Ground cumin
2 x Garlic cloves thinly sliced
1 x Scallion sliced very thin
2 tbl Chopped roasted pepper
1 tbl Hot paprika
Instructions:
Instructions: 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.

This recipe yields 4 servings.

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