Potato Salad

Ingredients

• 750 g small potatoes
• 1 bunch spring onions
• 6 radishes
• 6 cornichons
• 1 tablespoon capers
• 2 tablespoons wholegrain mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil
• salt and freshly ground black pepper
• 2 tablespoons roughly chopped chives
• 2 tablespoons freshly chopped flatleaf parsley

Method

Cook 750 g small potatoes in salted boiling water until tender, drain and cool slightly, then cut into bite-size pieces and tip into a large bowl.

Trim and finely slice 1 bunch of spring onions.

Cut 6 radishes into fine matchsticks.

Roughly chop 6 cornichons and 1 tablespoon capers.

In a small bowl whisk together 2 tablespoons wholegrain mustard, 1 tablespoon white wine vinegar and 3 tablespoons olive oil and season with salt and freshly ground black pepper.

Pour the dressing over the potatoes, add the spring onions, radishes, cornichons, capers, 2 tablespoons roughly chopped chives and 2 tablespoons freshly chopped flatleaf parsley and gently mix together.

Serve at room temperature.