Ingredients

Steps

• Whisk egg yolks, mustard, and vinegar together in a small bowl.
• Gradually whisk in 150ml of olive oil until the mixture is emulsified.
• Season with salt and pepper, then stir in the cream and lemon juice.
• Add the dressing to 140g of hot cooked potatoes and stir to combine.
• Stir in the chopped chives.
• Pile the salad into a dish, top with 55g of roasted peppers, and garnish with lemon wedges.