Potato Salad

Cut the potatoes into chunks, put them in a large saucepan of salted cold water and bring to the boil over high heat. When the water has reached its boiling point, cover the pan with a lid and remove it from the heat. Leave the potato to sit for 30 minutes. This is a nice way to cook the potatoes because it doesn’t break up or become waterlogged.

Meanwhile, mix the spring onion, parsley, dill, olive oil, lemon zest and juice together. When the potato is ready, test it with the point of a sharp knife—it should be tender and cooked through. Drain the potato and add it to the herbed dressing while it is still hot. Toss to combine and season with salt and freshly ground black pepper.