Ingredients:

1 quart of boiled potatoes, cut into cubes
½ a cup of chopped gherkins or pickled cucumbers
1 cup of tender nasturtium shoots (watercress sprouts), cut into bits
2 tablespoons of capers or pickled nasturtium seeds
Onion juice or garlic juice to taste
6 tablespoons grapeseed oil
5 tablespoons vinegar
Salt and pepper to taste
2 tablespoons chopped fresh parsley

Directions:

• Mix the potatoes, gherkins or pickled cucumbers, nasturtium shoots and capers or pickled nasturtium seeds in a bowl rubbed over with garlic.
  
• Add the oil, vinegar and seasonings, and mix again.
  
• Pile in a mound on a serving-dish, dust with chopped parsley.
  
• Garnish with a wreath of nasturtium blossoms and leaves.
• Serve immediately.