A picnic potato salad recipe I favour Pink Fir Apple here; it's nutty, waxy and soaks up a dressing quite beautifully when warm. Knobbly it is too, but that's hardly a disadvantage. The trick, and there is only one, is to get everything chopped and prepped while the potatoes simmer away. As soon as the spuds are drained, douse them in the dressing. There will be a generous amount, allowing for a fair bit to soak in. Serve just-warm or cool. 1kg (2lb 4oz) new potatoes, a waxy variety that actually tastes of something, halved if large 75ml (2¾fl oz) extra-virgin olive oil 3 tbsp good red-wine vinegar, or any good-quality vinegar you fancy 1 tbsp wholegrain mustard pinch of caster sugar 1 bunch spring onions, trimmed and sliced 1 small bunch chives, snipped handful of tarragon leaves, chopped handful of snipped mustard cress Simmer the potatoes in salted boiling water for 18 to 20 minutes, or until tender; this will depend greatly on size. While they are cooking, whisk the oil, vinegar, mustard and sugar together. Season generously. Taste and adjust; the dressing should be feisty. Drain the potatoes well, tip into a bowl and add the dressing. Mix well, then fold in the spring onions and herbs, reserving the cress. Leave until warm or completely cool, turning occasionally. Tumble the mustard cress through just before serving.