500g Scotty Brand Baby potatoes
1 tbs Dijon mustard
2 tbs white wine vinegar
100ml extra virgin olive oil
2 tbs chopped fresh herbs (chives, parsley, or dill)
1 bunch spring onions, finely chopped
Salt and pepper to taste
Cut potatoes into evenly sized pieces. Put them into a large pan and cover with water, season the water with salt, and bring to a gentle simmer.
Cook for 15 minutes until potatoes are tender.
Whisk the mustard and vinegar together and slowly pour in the oil. Check for seasoning.
Drain the potatoes and leave to dry for a few minutes and then dress with the vinaigrette and herbs.
Based on a recipe from Andrew Fairlie.