A superhealthy accompaniment to any summer meal
Ingredients
- 800g waxy new potatoes, such as Charlotte or Nicola
- 4 tsp Dijon mustard
- 4 tsp white wine vinegar
- 4 tbsp olive oil
- 2 tbsp each chopped fresh chives, parsley and tarragon (or other herbs you like)
- a bed of green salad leaves, to serve
Method
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Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
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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.
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Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.