Ref: 348
Heading: Salads
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
800 g
New potatoes cooked & chopped
4 Eggs hard boiled shelled & sliced
20 g
Fresh parsley chopped
20 g
Fresh tarragon stalks removed & chopped
2 g
Celery stick grated
1 Fennel bulb trimmed & finely sliced
Dressing
100 g
Cream cheese
50 g
Mayonnaise
1 tsp
Dijon mustard
1 tsp
White wine vinegar
1/2 tsp
Garlic clove pureed or finely grated
1/2 tsp
Salt
1/2 tsp
Black pepper freshly ground
Garnish
2 Spring onions chopped
8 cherry tomatoes cut in half
Method
Step 1
Boil potatoes in salted water until tender, 15 to 20 mins, 10 mins before the end add eggs to hard boil, allow to cool & chop potatoes in small cubes & egg in quarters.
Step 2
Mix the dressing ingredients with a whisk in a bowl, then add grated celery, fennel, & the herbs, cooled potatoes, egg & carefully mix all together, tip mixture into a serving bowl.
Step 3
Place on tomato halves & garnish.
Suggestion & Tips
Excellent with crusty bread.