Perfect potato salad

Summer is my favourite time of the year, the sun comes out as do the beers, Rose and BBQs! I love BBQ food and all the sides that come with it. I have not made potato salad in a long time as sometimes it can be too heavy and almost claggy. I was keen to make a lighter version and so I combined vinaigrette with mayonnaise and it is delicious. Waxy salad potatoes are key and whilst warm throw over the vinaigrette dressing so it soaks right through if you add the vinaigrette when the potatoes are cold it will just run off. A good mayonnaise brand is also vital there is no need to make your own - Hellmans is ideal. A good dollop of wholegrain mustard, adds both texture and flavour to the mayonnaise. Garnish the salad with some sharp ingredient like capers or gherkins to cut through cloying taste of potatoes. Finally some herbs to add freshness to the salad.

Best served at room temperature and perfect for BBQs, picnics etc.

Serves 4

600g waxy potatoes
½ tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp vegetable oil
1 tbsp extra virgin olive oil
115g good mayonnaise
1 tbsp wholegrain mustard
3 spring onions, thinly sliced
2 tbsp capers or gherkins chopped
2 anchovies, finely chopped
Small bunch of chives, finely chopped
Handful of parsley, finely chopped
Handful of mint, finely chopped

1. Boil the potatoes in well salted water for about 15 minutes until tender. Meanwhile, whisk together the mustard and vinegar with a pinch of salt, then whisk in the oils. Cut the cooked potatoes into halves, or quarters if large and toss with the dressing, then leave to cool.

2. Stir the remaining ingredients into the mayonnaise, keeping back a pinch of each of the herbs for garnish, then, when the potatoes are cool, drain off any remaining vinaigrette and toss them into the mayonnaise.

3. Garnish with herbs and serve.