500 g new potatoes or baby potatoes
½ glass of white wine
½ bunch of radishes
100 g Russian gherkins
1 bunch of parsley
1 bunch of dill
2 tbsp wholegrain mustard
5 tbsp olive oil
5 tbsp sunflower oil
salt and pepper
Without peeling, cook the potatoes in boiling salted water seasoned with dill. Once cooked and drained, pour the white wine over them and leave to cool. Then cut the potatoes in half or quarters without peeling them.
Using a mandolin, slice the radishes.
Cut the gherkins and cucumbers into small cubes.
Chop the parsley and dill.
Cook two boiled eggs and separate the yolks from the whites. Mash the whites and set aside.
Mix the egg yolks, wholegrain mustard, olive oil and sunflower oil. Whip into a mayonnaise.
In a salad bowl, mix the mayonnaise with the potatoes, gherkins, radishes, cucumber, half the parsley and half the dill. Taste and season with salt and pepper.
Sprinkle the salad with the crushed egg whites and the rest of the chopped herbs.
Bon appétit !