Serves 4 700g Juliette potatoes 4 mint sprigs 1 tbsp smooth Dijon mustard 2 tbsp red wine vinegar 75 ml vegetable oil 2 tbsp olive oil Small bunch of spring onions, trimmed and finely chopped, or a bunch of chives, snipped Salt and pepper
Boil the potatoes in well salted water, with the mint. Meanwhile, make the dressing by whisking together the mustard, vinegar, some salt and pepper and then the oils. Drain the potatoes and, depending on the size of the potato you are using, peel them or not. If the potatoes are very small, i.e. marble-sized, then leave them as they are. If they are walnut-sized, then slice them in half at their longest point. Whilst still hot, dress the potatoes together with the spring onions in a large bowl, mixing carefully to ensure that the potatoes are well dressed. This salad is best eaten luke-warm.