Ingredients
- 400g baby potatoes
- 50ml extra virgin olive oil
- 2 tsp white wine vinegar
- 1/2 tsp Dijon mustard,
- 1 clove garlic (crushed)
- salt
- pepper
- a pinch of sugar
- 3 free-range eggs
- 2 sticks celery (sliced on the diagonal)
- 4 sprigs torn flat-leaf parsley
- 2 tbsp chives (snipped)
Method
Cook 400g baby potatoes (halved) in a saucepan of lightly salted boiling water for about 10-12 minutes or until tender.
For dressing
Whisk together 50ml extra virgin olive oil, 2 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1 clove garlic (crushed), salt, pepper and a pinch of sugar. Drain potatoes and drizzle with dressing while hot. Cook 3 free-range eggs in boiling water for about 8 minutes. Rinse under cold running water, peel and cut into quarters. Add 2 sticks celery (sliced on the diagonal) to potato mixture and toss gently. Top with eggs, 4 sprigs torn flat-leaf parsley and 2 tbsp chives (snipped).
To serve
Serve as an accompaniment to grilled snapper fillets.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
