Caesar Potato Salad (serves 12)

Do ahead the day before, make the croutons, dressing and parmesan shavings; cook the potatoes and egg.

Store in the fridge.

1,5 kg (3 lb 4 oz) small new potatoes

3 medium eggs, at room temperature

8 tbsp olive oil

6 slices ciabatta or white country bread, cut into large croutons

4 tbsp white wine vinegar

50 gr (2 oz) parmesan shavings

10 gr (1/2 oz) fresh flat-jeaf parsley, leaves removed and roughly shredded

salt and freshly ground black pepper

For the Caesar dressing

1 (150 ml) tub soured cream

1 clove garlic, peeled and crushed

2 tbsp lemon juice

1 rounded tbsp Dijon mustard

3 rounded tbsp grated parmesan

salt and freshly ground black pepper

Put the potatoes into a large pan of salted water, bring to the boil and simmer for 15-20 minutes, or until tender.

Place the eggs in a small pan, cover with cold water, slowly bring to the boil, then simmer for 7 minutes.  Cool under running cold water until cold.  Shell, then roughly chop.

Heat the oil in a frying pan, add the croutons and fry over a moderate heat for 6-8 minutes, tossing, until crisp and golden.  Drain on kitchen paper and lightly salt.

Drain the potatoes, cool a bit, then peel off and discard the skins.  Cut lenghtways in half, put into a bowl, pour over th vinegar and gently toss.  Season.

Lightly whisk all the dressing ingredients in a bowl along with 1 tbsp of boiling water.  Season.

Layer the potatoes, eggs, coutons, parmesan shavings and flat-leaf parsley in a large shallow salad bowl.  drizzle over the Caesar dressing and serve.