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A superhealthy accompaniment to any summer meal
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.
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