- 5 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- salt and freshly ground black pepper
- 2 tbsp chopped fresh chives
- 200g/7oz new potatoes, cooked and halved, still warm
- In a bowl, whisk together the oil, vinegar and Dijon mustard. Season with salt and freshly ground black pepper, to taste, and stir in the chives.
- Stir the warm cooked new potatoes into the dressing and serve warm.