- 14 oz new potatoes
- 4 large eggs, room temperature
- 6 tbsp canola or olive oil
- 4 tsp apple cider vinegar
- 1 tsp English mustard
- Pinch sugar
- Sea salt and freshly ground black pepper to taste
- 9 oz cherry tomatoes, halved
- Good handful chives
1 Cut the potatoes into chunks if they are large. Put them in a saucepan and cover with water, add salt and bring to a boil. Turn down the heat and simmer for 8 to 12 minutes, or until tender; drain well and leave to cool.
2 Meanwhile, to cook the eggs, bring a saucepan of water to a boil. Add the eggs, return to a simmer, then cook for 7 minutes. remove the eggs from the pan, lightly crack the shells, and run them under cold water for a minute or two to stop them from cooking. Leave until cool, then peel the eggs.
3 For the vinaigrette, put the oil, vinegar, mustard and sugar into a screw-top jar with some salt and pepper and shake until fully emulsified.
4 Chop the boiled eggs very coarsely and put them into a large bowl.
5 Pour on the vinaigrette and mix well, breaking down the eggs a bit as you go.
6 Add the potatoes and cherry tomatoes to the egg mixture and toss everything together well. Taste and adjust the seasoning if you need to, then snip the chives overtop and serve.
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Excerpted from River Cottage Veg 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall. Recipes Copyright © 2013 Hugh Fearnley-Whittingstall, Photography copyright © 2013 Simon Wheeler. Excerpted by permission of Appetite by Random House, Canada. All rights reserved.