Serves 8 generously

• 1.5kg/3lb waxy potatoes
• 50ml/2 fl oz white wine
• 50ml/2 fl oz white wine vinegar
• 150ml/6 fl oz good olive oil or cold pressed rapeseed oil
• 1 tsp Dijon Mustard
• 1 tsp of salt
• ½ tsp freshly ground black pepper
• 8 spring onions, both the white and green parts, chopped
• 3 generous tablespoons of chopped fresh parsley
• 3 generous tablespoons of chopped basil
• 3 generous tablespoons of chopped fresh dill

Thoroughly scrub the potatoes to get rid of any dirt and steam until they are ‘tender at the point of a knife’. Cover with a clean tea-towel, replace the lid, and allow to steam for 5-10 minutes longer.

Cut into bite sized pieces and place in a shallow bowl. Add the white wine and give everything a gentle stir. Cover with plastic wrap and allow the potato to absorb the wine.

Meanwhile, make the vinaigrette. I like to use a parfait jar or empty jam jar. It’s one part white wine vinegar to three parts oil if you like to do it by eye. Otherwise, 50ml/2fl oz of white wine vinegar in the bottom of the jar. Add 150ml/6 fl oz of good quality olive oil or cold pressed rapeseed oil. Add 1 tsp of Dijon Mustard. A teaspoon of sea salt and ½ teaspoon of freshly ground black pepper. Replace the lid on your jar and give everything a shake. Taste. You can add more seasoning, more vinegar …

Chop your choice of soft herbs. Parsley, basil and dill are easy to buy and are my default selection.

Remove the plastic wrap and add enough of the dressing to coat the potatoes. Then the herbs. 3 generous tablespoons of each. Give everything a gentle stir and serve at room temperature.

Eat.