600g steamed new potatoes, charlottes or jersey royals

6 tablespoons of rapeseed oil

2 tablespoons of fresh lemon juice

Touch of Dijon mustard

Seasoning

Handful of basil

Handful of flat leaf parsley

Method

1. Remove the skin from the cooled potatoes (I peel them off with my fingers but use a knife if you prefer!)
2. Cut the potato into bite-sized chunks.
3.