1 lb good quality new potatoes with their skins on (if they’re big cut them in half)
1 pint of cherry tomatoes, halved
2–3 sticks celery, diced
1/3 cup great quality pitted olives (black or green or a combination)
1/4 cup diced spring onions
1 cup fresh herbs (parsley, tarragon, thyme, mint are all great)
For the dressing:
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Maple Syrup
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2/3 – 3/4 cup good olive oil
Bring a large pot of salted water to the boil. Add the potatoes and cook until tender. If the potatoes are very tiny start testing after 5 minutes, for larger ones it could take 15 – 20 minutes. Drain the potatoes in a colander, place a towel over them and allow to steam for 5 – 10 minutes.
While the potatoes are cooking prepare the tomatoes, celery, olives, spring onions and fresh herbs.
Then make the dressing: whisk together the red wine vinegar, Dijon mustard, maple syrup, salt and pepper. Gradually add the olive oil, whisking as you go until emulsified. Test the dressing, adding more salt, pepper, herbs or vinegar if needed.
Place the potatoes into a large bowl, pour over the dressing and gently combine, add the tomatoes, olives and spring onions. Stir well and allow to sit. Serve at room temperature or straight from the fridge. Add the chopped herbs just before serving. The salad will keep well in the fridge for a 2-3 days.