ingredients

• 6 amandine princess potatoes

• 4 minipipes

• 2 tomatoes

• Crunchy vegetables (carrots, radishes, onions, peas ...)

• Fresh herbs (basil, parsley, coriander ...)

• 1 handful of spinach shoots

For the vinaigrette

• 6 tbsp. to s. grape seed oil

• 3 tbsp. to s. of cider vinegar

• 1 finely chopped shallot

• 1 tbsp. to s. Meaux mustard

Steps

Step 1

In advance. Cook potatoes in field dress 20 min. Peel them, cut into slices. Cook the juicers in salted water brought to a boil 4-5 min. Pass them under cold water to stop cooking, drain them, cut them in length.

2nd step

Meanwhile. Peel the tomatoes (there is a special knife!), Cut them into cubes. Cut the radishes and carrots into quarters, the onions into slices. Chop the herbs. Prepare the vinaigrette: In a bowl, mix all the ingredients.

Step 3

Assemble and serve. Arrange potatoes, mini-potatoes, carrots, radishes, onions, tomatoes, herbs and spinach sprouts in a bowl, season with the vinaigrette, mixing gently. Enjoy it immediately.

tips

To buy well. Coming from the cross between the charlotte and the marianna, the amandine princess has a flesh firm and melting, irreproachable cooking: steam or water, sauteed or baked. It has a nice taste of fresh butter, its grain is as fine as that of a new potato and skin so fine that you can eat it.