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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
- Fiber
- 5.2 g
- Sodium
- 201.2 mg
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