A colourful addition to a party buffet, this American layered salad is surprisingly filling and makes a terrific lunch.

Ingredients
For the potatoes
250g/9oz new or salad potatoes, scraped or skin on
4 spring onions, finely chopped
small sprig fresh tarragon, finely chopped
For the dressing
100ml/3½fl oz buttermilk
50g/1¾oz crème fraîche or yoghurt
1 tbsp olive oil
1 tsp Dijon mustard
1 tbsp cider vinegar
½ tsp garlic powder
1 small garlic clove, crushed or grated
salt and freshly ground black pepper
For the salad
1 small romaine or ½ iceberg lettuce, shredded
1 carrot, coarsely grated
¼ red cabbage, shredded
bunch of radishes, diced
200g/7oz tomatoes, diced
100g/3½oz cheddar or similar cheese, grated
2 hard-boiled free-range eggs, whites and yolks separated
50g/1¾oz tofu bacon bits (see separate recipe)
finely snipped fresh chives

Method
First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary.

Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix.

To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives.

Serve with the remaining dressing on the side.