Mustard Potato Salad
1.5kg/3lb 2oz new potatoes, cut into chunks
100ml/3½fl oz/⅓ cup olive oil
1 tbsp white wine vinegar
2 tbsp wholegrain mustard
juice of 1 lemon
1 bunch of spring onions (scallions), thinly sliced
salt and ground black pepper
1 Cook the potatoes in a pan of lightly salted boiling water for 15 minutes or until just tender but not breaking apart.
2 Meanwhile, whisk together the oil, vinegar, mustard, lemon juice and salt and pepper to taste.
3 Drain the potatoes, then return them to the pan. Pour the dressing over and stir in the spring onions. Mix gently so as not to break up the potatoes.
4 Transfer to a serving dish and serve warm or cold.