This is a great side dish to have on standby when you need to use up leftover soft herbs. The herbs combined with pickles such as cornichons and capers make a fragrant and tangy dressing for new potatoes.
Cook the potatoes in boiling salted water until just tender, then drain
Combine all the dressing ingredients and season with salt and pepper
When the potatoes are cooked, drain and break up a little here and there, then allow them to cool a little
Stir through the dressing while the potatoes are still slightly warm and serve the salad at room temperature
Please sign in or register to send a comment to Great British Chefs.