Herby potato salad with crisp topping

Vinaigrette

• 1 tsp Dijon mustard
• 90 g extra virgin olive oil
• 60 g red wine vinegar
• 1 tsp caster sugar
• 2 pinches sea salt
• 2 pinches ground black pepper

Potato salad

• 500 g water
• 1000 g new baby potatoes, cut into quarters
• 4 spring onions/green onions, trimmed and cut into pieces
• 7 sprigs fresh parsley, leaves only
• 5 sprigs fresh dill, leaves only
• 7 sprigs fresh chives

Mayonnaise

• 200 g extra virgin olive oil
• 1 egg
• 20 g freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 2 pinches sea salt
• 2 pinches ground black pepper

Crispy topping

• extra virgin olive oil, to shallow fry
• 2 tbsp pickled capers, drained and dried
• 4 garlic cloves, thinly sliced
• 2 tbsp flaked almonds

Assembley

• 60 g rocket leaves
• 12 cornichons, baby, cut into halves