Warm Potato Salad with Mustard Dressing

Ingredients

• 800 g (1 lb 12 oz) Waxy potatoes, scrubbed, cut into bite-size pieces
• 1 tsp Fine salt, for the water, plus more to taste
• 1 tbsp Dijon mustard
• 1 tbsp Wholegrain mustard
• 2 tbsp White wine vinegar
• 4 tbsp (60 ml) Olive oil
• 1 Shallot, very finely diced
• 1 tbsp Capers, drained and roughly chopped, optional
• Chives or parsley, a small handful, chopped
• Black pepper

You’ll need: Large pot

Method

1. 1

   Boil the potatoes. Put the potatoes in a pot, cover with cold water and add the 1 teaspoon of salt. Bring to the boil, then simmer for 10 to 12 minutes, until just tender when pierced. Do not let them go mushy.

2. 2

   Make the dressing. While they cook, whisk both mustards, the vinegar, olive oil, shallot, capers (if using) and a generous grind of pepper in a large bowl.

3. 3

   Dress warm. Drain the potatoes well and let them steam for 2 minutes. Tip them into the bowl while still hot and fold gently. They take up the dressing best when warm.

4. 4

   Rest and finish. Leave for 10 minutes, folding once or twice. Stir in the herbs, taste and add salt or a splash more vinegar if needed. Serve warm or at room temperature.