Instructions: Cut unpeeled (well washed) potatoes into large chunks and boil in salted water for 10 minutes or until tender but not soft.

In a separate pan, heat the olive oil and saute the onions over high heat until golden, about 8 minutes. Turn down the heat, cover and cook slowly for 20 minutes.

Drain potatoes and return to the saucepan. In a jug, whisk the white wine vinegar, balsamic, lemon juice and garlic until thickened. Pour over the hot potatoes and toss, adding all the fresh herbs and lemon zest with salt and lots of freshly ground pepper to taste. Add the caramelised onions and toss thoroughly.

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