This warm salad is a great way to add a bit of a zing to your meal as the dressing is punchy and the leaves are peppery with the added twist of creamy new season potatoes.

Serves 2-4

500g Jersey Benne potatoes, scraped of their skins and washed

1-2 spring onions, sliced thinly

Handful of rocket and spinach

1 Tbsp flat leaf parsley leaves

1 Tbsp mint leaves

1 Tbsp chives, cut into long lengths

Dressing

1 tsp dijon mustard

1 tsp grain mustard

2 Tbsp red wine vinegar

6 Tbsp extra virgin olive oil

Sea salt flakes and plenty freshly ground pepper

Method

Bring a medium sized pot 2/3 full of lightly salted water and bring to the boil.  Add the potatoes and bring back to the boil.  Reduce the temperature so that they are just on a gentle boil and cook until tender (about 15-20 minutes).

Whilst the potatoes are cooking put all the ingredients for the dressing together in a small bowl and mix to combine, season with a pinch of salt and set aside.

Pick through the herbs and leaves discarding any long stalks and discoloured leaves and place into a serving dish.  When the potatoes are cooked drain and add to the leaves, drizzle over the dressing and add a generous grind or two of pepper.  Toss gently to combine and to allow the greens to lightly wilt and for the dressing to soak into the potatoes.

Serve alongside almost anything.