New potatoes should usually be boiled and cooled before making this kind of salad dish, but I much prefer them roasted - with cripsy skin and melt in the middle soft centres. This dish is incredible flexible in terms of what is added to the potatoes. Here I've gone for blanched and cooled green beans, finely sliced spring onions and rocket - but that could easily be blanched and cooled broad beans, finely sliced regular onion or onion chives and a handful of herbs such as tarragon.
The dressing is a light mustard vinaigrette. Perfect for taking to a BBQ.
Ingredients - serves 4-6
~1kg new potatoes scrubbed clean and chopped into bite sized pieces
Handful green beans or broad beans
1 bunch of spring onions, finely sliced
Large handful rocket
Toasted pine nuts
tsp grainy Dijon mustard
Squidge of honey
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper
NB the photo shows a dish for a huge crowd which included 3kg of potatoes - scaled down for family purposes!
Recipe by Ceri Jones (cerijoneschef.com)