- 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
TipHot or cold?
This can be served warm or cold. Once you’ve tossed the potatoes in the dressing, cover the bowl and the potatoes should keep warm for up to an hour.