Salad of roasted potatoes and eggs

INGREDIENTS FOR POTATOES:

1 ¾ lbs. of new potatoes

1 tablespoon olive oil

2 cloves of garlic, minced

¼ teaspoon black pepper

INGREDIENTS FOR VINAIGRETTE:

2 tablespoons of mustard

1 tablespoon of Bianca Sweet White Vinegar

1 tablespoon of water

A bunch of chives

1 cup Extra Virgin Olive Oil

salt, pepper

Wash each potato under warm running water and peel them.

Season with extra virgin olive oil and pepper, mix and put in a baking tin covering them with greaseproof paper. Add the garlic and put in oven at 350°F for 30 minutes until garlic is browning.
Add salt only when removing the potatoes from the bake.

In the meantime, boil water and cooked 6 eggs for 5-6 minutes. Wait for 1 minute before removing eggs from warm water and then drain and leave them to cool. Peel the eggs and put in a bowl.

In a small bowl prepare the vinaigrette. Put mustard, add a pinch of salt and pepper, add Sweet White Vinegar Bianca and a tablespoon of water. Use a whisk for mixing everything until it becomes a creamy sauce.

When the potatoes are ready, remove garlic and put them in a salad bowl. Break and cut eggs, season everything with at least the half of the vinaigrette and mix lightly.

Add chopped chives and petals.