Argentin Potato salad
|Mayonnaise 2 spoons|
|hard boiled Eggs 2|
|Garlic 1/2 clove (1 whole if small)|
|Chopped fresh parsley 1 tablespoon|
|Oil and salt enough|
Peel the potatoes and cut them into pieces that lesserete steamed al dente, then metteli in a bowl to cool. When they are warmed, toss with a tablespoon of olive oil and a pinch of salt. Shell the eggs and cut them into slices or aspicchi. Peel the garlic and chop finely. Add the egg, garlic, mayonnaise diluted with half a tablespoon of olive oil and parsley to the potatoes cool completely and stir gently. Let stand for 30 minutes before serving.