Serves 4-6

At this time of year we have a great selection of new potatoes, from Jersey Royals - although they are almost finished now - to nice earthy Cornish new potatoes. As a change from mayonnaise, dress the potatoes while they're still warm in a simple vinaigrette. If possible, for an earthier flavour, don't refrigerate the salad.

At this time of year we have a great selection of new potatoes, from Jersey Royals - although they are almost finished now - to nice earthy Cornish new potatoes. As a change from mayonnaise, dress the potatoes while they're still warm in a simple vinaigrette. If possible, for an earthier flavour, don't refrigerate the salad.

500g new potatoes, cooked in their skins
2tbsp chives, chopped
3-4tbsp olive oil
1/2tbsp white wine vinegar
1tsp Dijon mustard
Salt and freshly ground black pepper

Whisk the oil, vinegar and mustard together. Pour into the bowl you're using for the salad and toss the potatoes and the chives in it. Season as you like.

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