Instructions: Boil the potatoes in their skins in salted water then drain and peel when they are cool enough to handle (if you are using new potatoes leave the skins on).

Cut the potatoes into 1cm dice.

Peel and stone the avocados and chop the flesh then remove the pith from the grapefruit segments.

These can then be cut into halves.

Now make the dressing by combining all the ingredients together in a screw top jar; shake it to amalgamate them.

Now toss the grapefruit avocado and potato in the dressing to get everything nicely coated and set aside covered in a cool place for about 3 hours to allow the flavours to develop before serving.

Serves 4 as a starter

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