Scrub the potatoes under cold running water before putting them into a saucepan and covering them with water.
Season with salt and bring to a gentle simmer. Cook for about ten minutes until the potatoes are tender.
Whisk the mustard and vinegar together and slowly pour in the oils. Check for seasoning.
Drain the potatoes and leave to dry for a few minutes.
Put the potatoes into a clean bowl and pour over the dressing, add the chopped herbs and toss together.
Place the potatoes into a serving dish and sprinkle thinly sliced spring onions on top to serve.
Preparation: 5 mins
Cooking: 15 mins
500g Jersey Royal Potatoes
1 tbsp Dijon mustard
1 tbsp Chardonnay vinegar
75ml peanut oil
75ml Rapeseed oil
2 tbsp fresh chopped herbs (chives, parsley, dill)
1 bunch of spring onions
Salt and pepper to taste