Potato & Egg Salad
(Approx 500 kcal per serving)
350g baby new potatoes
1 garlic clove
10 cherry tomatoes on the vine
4 teaspoons apple cider vinegar
2 teaspoon mustard
3 tablespoons rapeseed oil
handful fresh soft herbs (such as chives and/or mint)
1 butterhead lettuce
1 tablespoon capers (well rinsed)
handful fresh basil leaves
salt (optional) and freshly ground black pepper
Put the potatoes into a steamer and cook for 15-20 minutes until completely tender.
Meanwhile, peel and crush the garlic. Cu the cucumber in half and cut into slices. Cut the cherry tomatoes into quarters. Strip the herbs off the stalks and finely chop – about two teaspoons is ideal.
Make the dressing, put the vinegar in a screw-topped jar with the garlic, mustard and season lightly with salt (optional) and pepper. Shake to dissolve and then add the oil and herbs and shake again to form an emulsion.
Leave the potatoes until cool enough to handle, then cut into quarters and put in a bowl, adding a generous tablespoon of the dressing, stirring gently to combine.
Bring a pan of water to the boil and simmer the eggs for 7 minutes, then drain, cool, peel and halve.
Remove the outer leaves from the lettuce and then roughly tear up the leaves and put on plates. Scatter over the potatoes, cucumber, cherry tomatoes and capers. Add the eggs and then, drizzle over the rest of the dressing and tear the basil leaves on top to serve.