Serves 2-4
Prep: 20 min
Cook: 20 min

750g new potatoes
2 fresh eggs
1 shallot
2 dsp white wine vinegar
6 dsp olive oil
3 tbsp finely chopped flat-leaf parsley
2 tbsp finely sliced chives
1 tbsp finely chopped mint
50g watercress

METHOD Scrub the potatoes to remove the skin and boil in salted water until tender. Drain. Boil the eggs in a small pan of water for 9 minutes.

Crack the eggs all over, hold under cold water and peel while still hot.

While the potatoes and eggs cook, peel, halve and finely chop the shallot. Place the vinegar in a salad bowl, season with salt and pepper and when the salt has dissolved, whisk in the oil to make a thick emulsion. Stir the shallots into the vinaigrette. Slice the hot potatoes directly into the dressing and stir well. Leave for a few minutes for the dressing to soak into and flavour the potatoes, then grate the eggs directly over the top. The dish looks prettiest if you force the eggs through a small hole on the grater, but you will have to scratch out the clogged holes with a knife.

Season with black pepper and a little salt and pile on the chopped herbs. Gently stir everything together. Now pile the watercress on top. Serve immediately while the potato is still warm but not hot enough to wilt the watercress.

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