Potato Salad with Herbed Citrus Vinaigrette with Trikalinos Bottarga Powder



Wash the potatoes, place them in a large pot and cover with water. Bring to a boil and add salt. Boil until tender but still firm. Drain, cool, peel and cut in pieces.
In a food processor add olive oil, orange and lemon juice, bottarga powder and half the zest. Process until smooth.
Pour over the potatoes and garnish with parsley and the rest of the orange/lemon zest.

adapted from Trikalinos Bottarga Recipes
Thank you Mrs lila Kourti, Gastronomic Consultant of Trikalinos Company for the offer!

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