for 4 person

Dressing

2 tsp	mustard
3 tbsp	herbal wine vinegar
1 dl	sunflower oil
1 tbsp	mayonnaise
½ bunch	chives, finely chopped
	salt and pepper to taste

Salad

1 kg	potatoes (e.g. Blue Congo, ProSpecieRara), cut lengthwise into quarters or sixths, depending on size
¾ tsp	salt
3	tomatoes, cut into segments
a little	clarified butter
250 g	mushrooms, cut into quarters
¼ tsp	salt
a little	pepper

How it's done

Dressing

Mix the mustard with all the other ingredients up to and including the chives, season.

Salad

Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, bring to the boil and reduce the heat. Add the potatoes, season with salt, cover and cook for approx. 15 mins. over a medium heat until soft. Allow the potatoes to cool slightly and arrange on plates with the tomatoes. Heat the clarified butter in a frying pan. Reduce the heat a little, fry the mushrooms in batches for approx. 3 mins., season. Arrange the mushrooms on top of the salad and drizzle with the dressing.

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