• Purple potatoes (1 kilogram)
  • 1 egg yolk
  • 1 tablespoon of Dijon mustard
  • 1 lemon
  • Almond oil, or a flavourless oil (150 milliliters)
  • 1/8 of a red cabbage
  • 2 beetroots, cooked
  • A handful of fresh parsley, roughly chopped
  • A handful of pine nuts, toasted
  • A chunk of Parmesan, finely grated


  1. Slice the potatoes in half lengthways and chuck them into a saucepan of salted water.
  2. Boil the potatoes for 15-20 minutes, until soft all the way through then drain and set aside to dry.
  3. Zest the lemon.
  4. Whisk one of the egg yolks with the mustard, a squeeze of lemon juice, and the lemon zest.
  5. Continue to whisk as you slowly drizzle in the almond oil until it thickens and the mayonnaise turns light and thick.
  6. Slice the cabbage finely and dice the beetroot into small cubes (.5x.5 centimeters).
  7. Toss the warm potatoes with the mayonnaise, cabbage, beetroot, parsley, pine nuts and Parmesan.
  8. Pile the potatoes in the middle of 4 plates and scatter over some extra nuts, Parmesan and parsley.
  9. Serve your purple salad when ready!