The delicious and always appetizing Sevillian salad is basically a potato salad from the bourgeois high cuisine of the 19th century, although in Seville, it has some outstanding qualities: light, fresh, elegant, varied and tasty. There are few palates, local or foreign, who can resist this authentic and traditional tapa. There are many different versions that are appreciated throughout the city. One of the surest best when dining on Sevillian tapas.
- 3 medium potatoes per person
- 3 carrots
- 3 hard-boiled eggs
- Olive oil
- 1 can of tune (optional)
- 1 dozen prawns (optional)
- Homemade mayonnaise
Cook the potatoes, eggs and carrots. If we have prawns, cook them as well. Once cooked, dice the vegetables (not the prawns). If we are using canned tuna, add it slightly crumbled.
Prepare the homemade mayonnaise: beat an egg in plenty of oil and a little salt. To prevent separation, raise the mixer when the mixture begins to mix.
Mix everything well in a bowl and put in the fridge.
When serving, add a little more mayonnaise as a top layer.