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Ingredients
- 12 small potatoes; pink fir apple, kipfler, nicola or any yellow waxy variety
- 5 tbsp extra-virgin olive oil
- 2 tbsp red-wine vinegar
- 2 tsp seeded mustard
- 1 tbsp parsley, finely chopped Salt
- 1 tbsp chives, finely chopped
- 12 clumps mâche, trimmed, washed and dried
Method
Steam or boil potatoes, skin on, until tender but not falling apart. Meanwhile, whisk olive oil, vinegar and mustard together to make the dressing.
Once potatoes are cooked, peel and slice into centimetre-thick rounds. Place in bowl and toss with dressing and chopped parsley. Season with salt and arrange on serving plate with mâche, using any dressing left in bowl to scatter over leaves. Sprinkle chopped chives over and serve.
