· Potato salad ·

Ingrédients :

• 1 kg vacuum-packed potatoes, cubed, sliced or whole
•  4 hard-boiled eggs
•  2 fresh green chillies
•  2 tbsp capers
•  1 tin of tuna au naturel (140g net drained)
•  12 anchovy fillets in oil
•  16 black olives
•  1 red onion
•  10 sprigs mint
•  2 tbsp vinegar
•  6 cl olive oil
•  salt
•  5-berry blend at the mill

Method

•  Rinse and chop the potatoes as required, placing them in a bowl as you go.
•  Peel and chop the red onion. Halve the chillies, remove the seeds and white parts and cut into thin strips. Chop the mint, keeping a few sprigs for decoration.
• Drain the tuna and capers. Spread and halve the eggs.
•  Add the onion, chillies, tuna, capers and mint to the potatoes.
•  Add salt and pepper, oil and vinegar, black olives and anchovy fillets.
• Mix gently and leave to stand for at least 30 minutes at room temperature.
•  Pour the potato salad onto the serving dish, add the eggs and garnish with the mint sprigs.