Midge Swarm Salad

Ingredients

• 800 g waxy potatoes
• 300 g stewed beef (cooked and cubed)
• 2 red onions
• 150 g celery
• 2 tbsp coarse mustard
• 4 tbsp mayonnaise
• 1 tbsp white wine vinegar
• 100 g green grapes
• 100 g blue grapes
• 1 bunch chives
• salt and pepper to taste
• 2 tbsp olive oil

Method

1. Peel the potatoes and cut into cubes. Boil in salted water until tender, drain and let cool until warm.
2. Stew the beef until tender and cut into small cubes.
3. Slice the red onion into half rings and the celery into arches.
4. Mix potato, beef, onion, and celery in a bowl.
5. Make a dressing from mustard, mayonnaise, vinegar, olive oil, salt, and pepper. Stir through the salad.
6. Cut the grapes in half. Arrange the grape halves in a winding swarm across the salad, alternating green and blue.
7. Snip chives into short pieces and place them as legs and antennae by the grape midges.

Serving notes

• Serve warm for maximum comfort.
• Place the bowl in the center of the table: the midge swarm draws attention.
• Serve with baguette to mop up the dressing.