Herby potato salad with crisp topping
TM6 TM5 TM31

Herby potato salad with crisp topping

4.8 (5 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2530.5 kJ / 604.8 kcal
Protein
6 g
Carbohydrates
33.8 g
Fat
50.6 g
Saturated Fat
7.9 g
Fibre
5.2 g
Sodium
201.2 mg

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