Herb Potato Salad

Ingredients

• 4 firm potatoes (extra large)
• 2 Eggs
• 100 g mixed salad herbs
• 1 Red Onion
• 10 Cherry tomatoes
• 240 g chickpeas (drained weight, canned)
• 125 g cucumber (1 piece)
• 8 anchovy fillets
• 12 green olives (pitted)
• 2 tbsp Dijon mustard
• 2 tbsp Red wine vinegar
• Salt
• Pepper
• 5 tbsp olive oil

Instructions

1. 1.

   Wash the potatoes and boil them in their skins for 25–30 minutes covered.

2. 2.

   Meanwhile, prick the eggs and hard‑boil them for about 8 minutes. Drain, cool, peel and set aside.

3. 3.

   Drain the potatoes, cool, peel and let them cool.

4. 4.

   Wash the herbs, dry and finely chop.

5. 5.

   Peel the onion and slice it into very thin strips.

6. 6.

   Wash the tomatoes and halve them. Drain the chickpeas. Wash the cucumber and slice it.

7. 7.

   Cut the eggs in halves and the potatoes into slices. Arrange both with tomatoes, chickpeas, cucumber slices, onion strips and herbs decoratively in a large bowl; scatter anchovy fillets and olives on top.

8. 8.

   Whisk mustard, vinegar, salt, pepper and olive oil vigorously and pour immediately over the herb potato salad before serving.