Equal Flag Platter

Ingredients

• 400 g purple potatoes
• 400 g yellow potatoes
• 400 g red potatoes
• 1 red onion
• 4 tbsp white wine vinegar
• 6 tbsp olive oil
• 2 tsp whole grain mustard
• 1 tsp honey
• 1 clove garlic
• Salt and pepper to taste
• Handful fresh parsley

Method

1. Peel the potatoes and cut them into equal wedges.
2. Boil the potato wedges separately (by color) in salted water until cooked, about 10 minutes. Drain and let cool slightly.
3. Cut the red onion into thin half rings.
4. Mix vinegar, olive oil, mustard, honey, pressed garlic, salt, and pepper in a bowl to make a dressing.
5. Carefully mix the potato wedges and red onion with the dressing, keeping the colors separate.
6. On each plate, make four neat, horizontal rows: purple, yellow, red, purple. These are the flags.
7. Sprinkle with finely chopped parsley for a fresh touch.

Serving notes

• Serve lukewarm so the dressing absorbs well.
• Keep the rows neat and clear: the flag motif must be visible.
• Provide a sharp knife, for the 'sting inside'.