In the eyes of a lazy cook the humble new potato sure has a lot to offer. No peeling or chopping required, simply tip the contents of the packet into the nearest pan, and pour on boiling water for 25 minutes or so. Serve with lots of butter, salt and pepper, and ideally some chopped fresh mint. Add a bit of simple protein and you have a perfectly acceptable dinner. This recipe goes a wee bit further, but not much if I’m going to be honest, and the rich dressing provides a sauce for any accompanying meat or fish which is a bonus. My mother-in-law-to-be made this recently so I have her to credit for it – thanks Olive! : )
Prep time: 5 minutes
Cooking time: 30 minutes
- Boil your potatoes up – I like to cook mine for quite a long time, about 1/2 hour if there are some big ones in there.
- Whisk your mustard and vinegar together. Slowly add your oil, still whisking, till nicely emulsified. It almost looks like a runny homemade mayonnaise or aioli at this point, with a thick consistency and a glorious sunshine yellow colour. Add your herbs and pour the whole lot over your drained, warm new potatoes. Do this in advance if you like, as they benefit from sitting around for 20 minutes or so to soak up the sauce. Also, it doesn’t matter if the potatoes get a little bashed and broken when tossed in the emulsion, it’s even better for it. Do use all the dressing as the idea is to apply very liberally as a sauce rather than a simple coating as such.