New potato and tomato salad

1 large shallot, finely chopped

3tbsp extra-virgin olive oil

2tbsp raspberry or white wine vinegar

½tsp caster sugar

750g/1lb 10oz small new potatoes, halved if larger than bite-sized

3 large ripe British tomatoes, skinned

½ bunch mint, roughly chopped

½ bunch tarragon, roughly chopped

The perfect partner for salmon

In short	Preparation time: 10 mins Cooking time: 15 mins Total time: 25 mins Serves: 4 people Course: Salad
Nutrition (per portion)	225 calories 9g fat (1g saturates) 34g carbs

Method

1 In a bowl, add shallot, oil, vinegar and sugar and season well with salt and black pepper. Put to one side. In a large saucepan of boiling, salted water, cook potatoes till tender, about 12-15 mins, then drain and return to pan. With lid on, shake pan to slightly break potatoes, then pour over dressing and gently stir. Leave to cool.

2 Cut tomatoes in half, scoop out seeds and discard, then chop into small cubes. When ready to serve, gently stir tomatoes and herbs into potatoes. Season some more if needed.