• Potatoes — 500.0 g
• Atlantic anchovies — 300.0 g
• Wheat bread (Type I flour) — 100.0 g
• Red table wine — 60.0 g
• Russian cheese — 50.0 g
• Vegetable oil — 40.0 g
• Fresh parsley — 40.0 g
• Green onion — 30.0 g
• Lemon — 0.5 pc
• 9% vinegar — 30.0 g
• Mustard — 2.0 tsp
• Garlic — 10.0 g
• Salt — 3.0 g
• Ground black pepper — 2.0 g

📘 Instructions

1. Step 1: 1. Prepare the garlic oil by mixing vegetable oil with finely chopped garlic. Let it infuse for 30 minutes.
2. Step 2: 2. Preheat the oven to 170°C. Brush bread slices with 1.5 tsp of the garlic oil.
3. Step 3: 3. Cut the bread into small cubes, spread on a baking sheet, and bake for 7 minutes until crispy.
4. Step 4: 4. Steam the potatoes in their skins until tender. Let cool, peel, and slice. Mix with red wine and set aside.
5. Step 5: 5. In a bowl, combine the remaining garlic oil with vinegar, lemon juice, mustard, finely chopped anchovies, green onion, and parsley. Season with salt and pepper.
6. Step 6: 6. Pour the dressing over the potatoes and mix gently. Cover and refrigerate for 25 minutes.
7. Step 7: 7. Before serving, toss again, sprinkle with grated cheese and croutons. Serve chilled or at room temperature.