Caper Potato Salad

Ingredients

1-1.2kg baby potatoes

1 tsp Dijon mustard

1 tsp finely grated lemon zest

2 tbsp lemon juice

¼ cup extra virgin olive oil

salt and ground black pepper

1 spring onion

2 tbsp mint

2 tbsp capers

2 tbsp gherkins and 2 tbsp juice

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Directions

Scrub the potatoes and cut them in half. Simmer in lightly salted water until just tender.
Meanwhile, place the mustard, lemon zest and juice, oil and salt and pepper in a jar, screw on the lid tightly and shake to combine.
Drain the cooked potatoes and toss with the dressing. Finely chop the spring onion, mint, capers and gherkins and add to the potatoes with the gherkin juice. Toss to mix evenly. Serve warm or cold.