Ingredients

• 1.5kg small new potatoes
• 3 medium-sized eggs, at room temperature
• 4 tablespoons white wine vinegar
• 6 slices ciabatta or white country bread, cubed and made into croutons
• 50g parmesan, shavings
• 10g fresh flat-leaf parsley, leaves removed and roughly shredded
•   salt and freshly ground black pepper
• 150ml soured cream
• 1 clove garlic, peeled and crushed
• 2 tablespoons lemon juice
• 4 rounded tablespoons Dijon mustard
• 3 rounded tablespoons parmesan, grated
•   salt and freshly ground black pepper

Method

1. Boil the potatoes until tender.
2. Place the eggs in a small pan, cover with cold water, slowly bring to the boil, then simmer for 7 minutes. Cool under running water, shell, then roughly chop.
3. Lightly whisk all the dressing ingredients in a bowl along with a tablespoon of boiling water, and season to taste.
4. Salt the croutons.
5. Combine the potatoes, eggs, croutons, parmesan shavings and flat-leaf parsley in a large shallow salad bowl. Drizzle over the Caesar dressing and serve.

Notes