Small potatoes are generally available year-round. However, large potatoes can always be shaped into bite-size pieces if necessary.
500g small (petite) potatoes
2 tablespoons wine vinegar
1/2 teaspoon Dijon-style mustard
3 tablespoons each: olive oil, chopped parsley, mint
1 tablespoon chopped thyme
1 spring onion, diced
Boil or steam the potatoes, until tender.
Meanwhile, whisk the vinegar, mustard and oil, until smooth. Stir in the herbs and spring onions reserving some for garnishing.
Drain the potatoes and toss with the dressing. Serve garnished with the extra herbs. Serves 4-6.