Finally for this week – New Potatoes – and what better in this heat than a delicious potato salad. I got a bag of Lady Crystal in my box which are particularly good for salads. No need to peel, just wash well and boil in plenty of salted water until tender. A blunt knife should insert easily. I like to cook them whole but make sure that you choose similar sized potatoes so that they cook evenly. I cut them into bite sized chunks as soon as they are cool enough to handle. You can leave your potatoes to cool in the boiling water or drain them but never refresh them. What you add to your potato salad is up to you. I like to think what it is accompanying: with a nice piece of salmon I might add dill, with a steak, some capers and thyme or a handful of finely slice spring onions, with a lamb chop some mint or rosemary and a few shelled broad beans. With cold meets I might add some finely diced pickle cucumbers, with a piece of roast cod, some freshly shelled raw peas and some basil, with BBQ chicken some tarragon and lemon zest. The possibilities are endless. What I never use however, is mayonnaise. I much prefer a base of a nice mustardy vinaigrette made with Dijon mustard, maybe with a little grain thrown in too, red wine vinegar and good olive oil. Always season well with sea salt and plenty of freshly ground black pepper. Try and dress the potatoes whilst they are still warm and they will drink up some of the dressing and don’t refrigerate as it tastes much better room temperature. And there you have it – the perfect potato salad!