400 gms baby potatoes or (Bite size cut Potatoes)
100 gms sundried tomato
150 gms toasted California walnuts
5 gms basil leaves
5 gms roasted garlic (chopped)
10 gms chives or spring onions (chopped)
10 gms mustard
150 gms mayonnaise
60 ml extra virgin olive oil
50 ml white wine vinegar
50 ml vegetable stock


  1. Boil the potatoes and keep them warm.
  2. Chop the Sundried tomatoes roughly. Tear the Basil leaves.
  3. In a bowl add the mustard, vinegar and mayonnaise and slowly add the olive oil while whisking.
    Season with salt and pepper.
  4. Add roasted garlic. Toss the chives, basil, toasted walnuts and sundried tomatoes in the dressing.
  5. Now add the warm potatoes in the bowl with the dressing and mix well.
  6. Add warm vegetable stock.
  7. Let cool down in room temperature so the potatoes can soak the dressing well.
  8. Store in the fridge for 2 hours before serving so the stock and dressing can thicken.

Serve in a nice bowl, garnish with some more California walnuts crumbles and chives.