800g new potatoes , any larger ones halved
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain or Dijon mustard
2 tbsp chopped parsley
2 tbsp fine capers , drained and chopped
100g wild garlic or watercress, roughly chopped
STEP 1 Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.
STEP 2 Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
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