Ingredients

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

Method
step 1
Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.

step 2
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.

step 3
Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.