Ingredients

• Ingredients 750g small potatoes 1 bunch of spring onions 6 radishes 6 cornichons 1 tablespoon capers 2 tablespoons wholegrain mustard 1 tablespoon white wine vinegar 3 tablespoons olive oil salt and freshly ground black pepper to taste 2 tablespoons roughly chopped chives 2 tablespoons freshly chopped flatleaf parsley

Preparation

• Method Cook 750g small potatoes in salted boiling water until tender, drain and cool slightly, then cut into bite-size pieces and tip into a large bowl. Trim and finely slice 1 bunch of spring onions. Cut 6 radishes into fine matchsticks. Roughly chop 6 cornichons and 1 tablespoon capers. In a small bowl whisk together 2 tablespoons wholegrain mustard, 1 tablespoon white wine vinegar and 3 tablespoons olive oil and season with salt and freshly ground black pepper. Pour the dressing over the potatoes, add the spring onions, radishes, cornichons, capers, 2 tablespoons roughly chopped chives and 2 tablespoons freshly chopped flatleaf parsley and gently mix together. Serve at room temperature.