900g/2lb waxy new potatoes, scrubbed and sliced
6 tbsp olive oil
1 garlic clove, crushed
grated zest and juice of 1 lemon
1 tbsp white wine vinegar
1 bunch of fresh mint, chopped
4 spring onions (scallions), finely chopped
salt and ground black pepper
1 Cook the potatoes in a pan of lightly salted boiling water for 12–15 minutes until just tender.
2 Meanwhile, heat 1 tbsp oil in a large frying pan over a low heat. Cook the garlic and lemon zest for 5 minutes or until soft but not coloured.
3 In a bowl, whisk the remaining oil with the vinegar, lemon juice, mint and seasoning.
4 Drain the potatoes and tip them into a bowl. Immediately stir in the garlic and lemon mixture, the spring onions and the dressing. Toss lightly together and check the seasoning.
5 Set aside to cool. Serve at room temperature.