Chef Martín Berasategui reveals potato salad recipe; gluten‑free salmorejo also highlighted

Spanish chef Martín Berasategui detailed a summer‑ready potato salad that relies on a homemade mayonnaise enriched with chopped bonito and anchovies. He explained that "the trick of the mayonnaise for a delicious potato salad is to chop the bonito and the anchovies so the heat doesn’t change the flavour" and listed the four main ingredients and the step‑by‑step emulsification process.

A separate recipe offers a lighter, gluten‑free version of the classic salmorejo, replacing bread with peeled raw zucchini. The dish uses drained tomatoes, extra‑virgin olive oil, garlic and a splash of sherry vinegar, and can be finished with egg, jamón serrano or toasted almond flakes for vegans. It requires about ten minutes of preparation and a few hours of chilling before serving.