Make this Potato Salad with a superb mustard and extra virgin olive oil dressing
500g (1lb 2oz) Jersey Royals1/2 tbsp Dijon mustard1 clove garlic, finely chopped1 handful dill, finely chopped2 tsp sherry vinegar200ml (7fl oz) extra virgin olive oilSalt & freshly ground black pepper
Simmer the potatoes in salted boiling water for about 20 minutes until tender. Drain and leave to cool. Meanwhile, mix the mustard, garlic, dill and vinegar in a bowl. Slowly add the oil, mixing with the rest of the ingredients. Cut the potatoes in half and dress with the vinaigrette.
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