Potato Salad With Lemon And Chive Vinaigrette
2lb new potatoes
2 sprigs of fresh mint
4 tablespoons lemon juice
Grated zest of 1 lemon
4 tablespoons extra virgin olive oil
1 heaped teaspoon grain mustard
1 clove garlic
1 teaspoon sea salt
Freshly milled black pepper
2 tablespoons chopped chives
6 spring onions trimmed and sliced thinly
Cook the potatoes in boiling salted water with the mint in a saucepan, or steam them in the steam oven at 120c/100% humidity.
Meanwhile make the vinaigrette. Using a pestle and mortar, crush the garlic and salt together to a paste, then gradually whisk in all the other dressing ingredients.
When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Pour on the vinaigrette dressing while they are hot, and toss them around to get a good coating. Scatter in the spring onions and chopped chives.
This salad can be served warm or cold, but the dressing must be poured on the potatoes while they are hot, in order to absorb the flavours.