New-potato salad with herb and lemon dressing

20 minutes + cooling ■ Serves 4 as a side ■ EASY

WHY IT'S LIGHTER A heavy mayorbased dressing is replaced with a light but punchy lemon, mustard and herb one The potato skins are left on for a slower release of energy.

baby new potatoes 600g, well scrubbed
tarragon leaves, flat-leaf parsley leaves and chives 2 tbsp each, roughly chopped
lemon 1/2, finely grated zest
DRESSING
wholegrain mustard 1 tsp
Dijon mustard 1 tsp
clear honey or caster sugar 1 tsp
lemon juice 1/2 tbsp
light olive oil

■ Put the potatoes in a pan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain in a colander under running water until cooled, then leave until cold.
■ For the dressing, whisk the mustards, honey and juice in a large bowl. Gradually whisk in 2 tbsp olive oil, until emulsified and glossy.
■ Cut the potatoes in half and put in the bowl with the dressing. Add the herbs and lemon zest Season with lots of freshly ground black pepper and a good pinch of salt, then toss well.

New-potato salad with herb and lemon dressing