Spring potato salad

Tamara West

Ingredients

1	Spring onion, chopped
7	Pitted black olives
2 cloves	Garlic, crushed
3	Anchovies
1 Tbsp	Tarragon, or dijon mustard
1 tsp	Sugar
½	Lemons, zest and juice
¼ cup	Rice wine vinegar, or cider vinegar
⅓ cup	Olive oil
5	New potatoes, boiled, warm or cold, cut into bite sized chunks (Main)
2	Cucumbers, baby
1 handful	Chopped fresh coriander, or parsley leaves
1 serving	Egg, boiled and sliced
1 serving	Sage leaf, to serve
1 bunch	Asparagus, or chopped celery
1 handful	Baby spinach

Directions

1. To the bowl of food processor add spring onion, olives, garlic, anchovies, tarragon or mustard, sugar, the zest and juice of half a lemon and rice wine or cider vinegar. Blitz until smooth, then slowly add olive oil to form a vinaigrette.
2. Chop new potatoes (warm or cold) into bite-sized chunks. Add baby cucumbers, asparagus or celery, baby spinach and coriander or parsley leaves. Toss, then add slices of soft boiled egg and dress with the vinaigrette. Garnish with nasturtium and sage petals, if you have them.

See Warren's other potato recipes:

• New potatoes boiled with fragrant herbs
• Christmassy potato stuffing
• Indian spiced potato mash