Ingredients

• 300g Kipper potatoes, washed, chopped.
• 2 small bok choy, halved length ways.
• 1 tsp Dijon mustard.
• 1 tsp wholegrain mustard.
• 2 tsp baby salted capers, rinsed and drained.
• 1 tbs finely chopped chives.
• 1 tbs finely chopped flat leaf parsley.
• Olive oil.
• White wine vinegar.
• Sour cream, to serve.

Method

1. Place the potatoes in a bowl and cover with water, cover and microwave on High/100% for 6-8 minutes or until tender, drain.
2. Place bok choy in a bowl and pour over boiling water, stand for 1 minute, then drain.
3. Combine the mustard, capers and herbs in a bowl, drizzle with some olive oil and white vinegar and season to taste with salt and pepper.
4. Combine the potato and bok choy in a bowl and pour over the dressing, mix and roughly smash the potatoes.
5. Place egg ring onto a serving plate to use as a mold. Press mixture into ring molds, remove the molds and top with sour cream to serve.

I hope you like it, its my personal favourite.