This is the potato salad referred to in the previous post.
5 (ish) medium potatoes
1-2 tsp of Lidl’s freeze dried salad herbs, or equivalent [*]
1/4 cup olive oil
2 tbs cider vinegar
1/2 to 1 tsp mustard, depending on taste
Boil the potatoes whole and in their jackets until tender. Plunge into a couple of changes of cold water, drain, allow to cool some more and then slice. If the skin comes off, munch it – it’s good for you.
Put in a large bowl with the salad herbs, and leave while you mix the dressing.
Mix the olive oil, vinegar and mustard. The quantities here make too much, but it’s as small as I can get it easily [**]. Pour over as much dressing as you want, grind some black pepper into the bowl, and mix well. Refrigerate until needed.
[*] The ingredients listed are parsley, onions, chives, shallots and garlic.
[**] If you are going to eat some, and leave the rest in the fridge overnight, bung all the dressing on as the oil seems to help it not dry out.