Summer allotment salad with English mustard dressing

Make this potato salad with whatever crunchy vegetables you can get your hands on – fennel, celery and spring onions would also be very welcome additions.

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Step 1

Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.

Step 2

Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing.

Step 3

Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.