Preparation

• Cook the potatoes with skin in plenty of salt water.
• We cut the tomato, the cucumber and the onion, the cucumber we can peel it or grate your skin with a fork.
• The apple will break at the end, so that it does not rust.
• We make a vinaigrette mixing the oil and the vinegar.
• The amount is orientative, but the ratio of 4 oil per 1 vinegar, should be maintained.
• Once cooked the potatoes are cut into skin and put in a bowl.
• We add the chopped vegetables and it is now when we cut the apple with skin and we add it too.
• Pour the vinaigrette, remove and rectify salt.
• Finally, we save a couple of hours in the refrigerator (optional) to serve it very cool.