Royals are the kings of new potatoes. They are nearing the end of their short season so they will now be larger but more flavourful than those harvested in early April.

Try to choose potatoes of equal size so they take the same time to cook. If they are on the large side, slice them after cooking so they don’t absorb too much water.

Serves 8 as a side dish

INGREDIENTS

1kg baby Jersey Royal potatoes

5 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp red wine vinegar

1 tbsp tiny capers, chopped

1 tbsp chopped sweet and sour pickled cucumber

4 spring onions, finely sliced

2 or 3 tbsp basil, roughly chopped

2 or 3 tbsp flat leaf parsley, roughly chopped

2or 3 tbsp mint, roughly chopped

METHOD

Bring a pan of salted water to the boil. Toss in the potatoes and simmer for 15–20 minutes until easily pierced.

In a medium-sized bowl, whisk the oil, mustard and vinegar until thick and emulsified.

Drain the potatoes. Slice or quarter the larger ones. While warm, add them to the dressing and gently mix to coat.

Season to taste with sea salt and freshly ground pepper.

If eating the potatoes warm, add the herbs now. If eating cold, add once the potatoes have cooled.

Serve garnished with herbs.