• Use small, whole new potatoes when in season; leave the skins on and scrub clean. If using old potatoes, peel and cut into chunks. Cook in a pan of boiling salted water for 15 minutes, or until tender. Drain and allow to cool.
• Mix together the remaining ingredients; pour over the potatoes and mix well. Place the potato salad in a serving bowl and serve with cold meats or a quiche.

Cook's Tips

• Flavour a simple potato salad with chopped black olives, garlic and marjoram Dress with olive oil and lemon juice for a mediterranean flavour.