Ingredients

Method

Wash and dry the potatoes. Prepare the potatoes by slicing them with their skins on into 1cm slices and place in a large saucepan of cold water. Season well with salt and bring to the boil. Turn the heat down to medium and cook for 12-15 minutes until a knife goes through easily. Once cooked drain the potatoes well and place in a large serving dish and sprinkle the apple cider vinegar over them. Set aside to cool.

Dressing

You can make the dressing whilst the potatoes are cooking. Place the mustard, garlic, salt and pepper, red wine vinegar and apple cider vinegar into a bowl and whisk together. Slowly add the olive oil while still whisking to emulsify the vinaigrette. Once all the oil is incorporated add the dill and set aside.

Add the spring onion and the parsley to the potatoes , have a final taste of the dressing checking the seasoning and then pour over the potatoes and mix through.

Serve the salad warm or cold.