Instructions: Start with about 455g potatoes (its important to use evenly sized new potatoes and you can either scrape them or peel them).

Cook the potatoes in salted boiling water.

Try to cook these perfectly so that they just fall off the blade of a knife when you stick it into the potato (you dont want the potatoes raw but you certainly dont want them falling apart either).

As soon as the potatoes are cooked drain them and put them into a bowl.

Use olive oil and lemon juice dressing (qv olive oil and lemon juice dressing ) and add some roughly chopped fresh dill and a tittle salt and freshly ground black pepper. (Instead of dill you could try fresh mint fresh parsley or fennel tops theyll all work.)

It is very important to add your dressing at this stage while the potatoes are still steaming hot (by allowing them to cool down in the dressing the flavours penetrate the potatoes).

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