- 800g waxy new potatoes, such as Charlotte or Nicola
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 tsp Dijon mustard
- 4 tsp white wine vinegar
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp each chopped fresh chives, parsley and tarragon (or other herbs you like)
- a bed of green salad leaves, to serve
Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.
Hot or cold?
This can be served warm or cold. Once you’ve tossed the potatoes in the dressing, cover the bowl and the potatoes should keep warm for up to an hour.