A recipe which highlights the charm of the potato in a dish rich in flavours and aromas.
Peel and slice the potatoes. Wash and dry them.
Melt the butter in a frying pan and add the potatoes. Mix and season to taste. Cook over high heat for 4 to 5 minutes, stirring occasionally. Continue cooking over low heat, covered, for 10 to 12 minutes until the potatoes are tender and golden brown. Keep warm.
Prepare the vinaigrette by mixing the oil and raspberry vinegar.
Compose your salad by placing all the remaining ingredients next to each other. Place your potato slices at the last minute. Drizzle with vinaigrette and sprinkle with fresh coriander just before serving.
