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).
Source: Lynne Mullins, The Sydney Morning Herald, 10 September 2006