Holistic Kitchen by Rose Elliot and Jill Davies

Warm Potato and Herb Salad

Rose says: At this time of year when autumn is fast approaching but we're still trying to hang on to the last sunny days of summer (well, I am, anyway!), I want food which bridges the seasons - filling enough for cooler days but still with a summery feel to it.

My warm potato salad fits that bill perfectly - it's best made from baby potatoes, just scrubbed and cooked in their skins, but you could use larger potatoes cut into even-sized pieces. Keep their skins on though and whatever potatoes you use, be sure to cook them till they're only just done and still have a certain firmness to them. That way their sugars will be released into your blood-stream more slowly giving steady energy and making you feel more satisfied.

Toss them in the simple vinaigrette while they're still hot and eat them warm, with more or less any meal. Much healthier than chips! For a light meal, try it with some salad leaves and a spoonful of creamy humus. If you're wanting to lose weight you can leave out the oil and the salad still tastes lovely; and add whatever chopped herbs you have to hand, or some nice fresh watercress.

Serves 4

675g/11/2lb baby potatoes with skins or larger potatoes, unpeeled and cut into even-sized pieces
1 teaspoon Dijon mustard
1 garlic clove, crushed
1 tablespoon freshly-squeezed lemon juice
1 tablespoon cider apple vinegar
2-3 tablespoons olive oil
salt and freshly ground black pepper
3 tablespoons chopped parsley or watercress - or more if you like

Cover the potatoes with water, bring to the boil and cook for about 15 minutes, or until they are just tender when tested with the point of a sharp knife.
Meanwhile make the vinaigrette by mixing together the mustard, garlic, lemon juice, vinegar, oil and a good seasoning of salt and pepper.
Drain the potatoes then mix with the vinaigrette and add the chopped herbs or watercress.