1.Boil, steam or microwave potato until tender, drain.
2.Meanwhile, make dressing. Whisk ingredients in small bowl until combined.
3.Melt butter in small frying pan, cook bread cubes over low heat, stirring, until browned lightly.
4.Combine potato, celery, cornichons and dressing in large bowl, sprinkle with croutons.
This is our twist on a caesar salad the addition of potato makes this recipe suitable for a quick dinner or an easy option for lunch at work. For a low-fat version, replace the mayonnaise with skim-milk natural yogurt. The breadcrumbs can be toasted in the oven instead of frying them.