METHODScrub potatoes under cold running water, put into a saucepan, cover with water, season with salt and bring to a gentle simmer. Cook until 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 potatoes into a clean bowl and pour over the dressing, add the chopped herbs and toss together.
Place potatoes into serving dish and sprinkle thinly sliced spring onions on top.
An easy to make summer salad.
Serves: 3
Preparation: 5 mins
Cooking: 15 mins
500g of Jersey Royal Potatoes
1 tbsp Dijon mustard
1 tbsp Chardonnay vinegar
75ml Peanut oil
75ml rapeseed oil
2 tbsp chopped fresh herbs (chives, parsley, dill)
1 bunch of spring onions
Pinch of salt & pepper