800g waxy new potatoes, such as Charlotte
4 tsp Wholegrain mustard
4 tsp white wine vinegar or lemon
4 tbsp olive oil
2 tbsp each chopped fresh chives (complete with flowers), mint and caraway leaves (or any other herbs you like)
2 tbsp of chopped spring onions
A twist of coarse sea salt and coarsely ground pepper
Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
Mix the mustard and vinegar or lemon in a big serving bowl, add the oil and season to taste if you want, then mix again until blended.
Chop the potatoes in half and toss together with the herbs in the bowl of dressing.