|Energy (Kcal) 245|
|Saturated Fat 0.8g||4%|
|Total Sugars 1.2g||1.3%|
800g salad potatoes, such as Charlotte or Maris Peer, sliced
4 medium eggs
230g whole asparagus spears
2 tablespoons capers, drained
4 gherkins, finely chopped
For the Dressing:
2 tablespoons olive oil
Juice of ½ lemon
1 teaspoon white wine vinegar
1 garlic clove, peeled and crushed
2 tablespoons fresh chopped dill
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
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