Small Potatoes with Sauce Gribiche

Name: Small Potatoes with Sauce Gribiche
Cuisine: Dutch
Ingredients: 1 bunch (20 g) fresh flat-leaf parsley, chopped; ½ bulb fennel, finely diced; 2 tbsp drained capers; 8 cornichons, chopped; salt and freshly ground black pepper; 2 tbsp red wine vinegar; 1 tbsp strong prepared mustard; ½ cup (125 ml) light olive oil; 2 tbsp (25 g) unsalted butter; 1 lb (500 g) small potatoes; 2 large eggs, plus 1 egg yolk

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Usually you’ll have all the ingredients you need for this at home, so it’s easy. Open your fridge and check. If you don’t have fennel, feel free to leave it out; it’s my own addition because I like it a lot, but it’s certainly not necessary.

Ingredients

2 large eggs, plus 1 egg yolk
1 lb (500 g

Europe
France
Netherlands
Limburg
Amsterdam
Side dish
Paris
Vegetarian
Gluten-free
Summer

Method

Boil the whole eggs for 10 minutes. Drain and rinse thoroughly under cold running water. Peel them and set aside in a small bowl of water until ready to use. At the same time, boil the potatoes for 10 minutes, until they’re not quite tender. Drain them too and rinse under cold water. Drain thoroughly.

Heat the butter and 2