New potato and tomato salad

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 1 large shallot, finely chopped
• 3 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) raspberry or white wine vinegar
• Half teaspoon(s) caster sugar
• 750 gram(s) (1lb 10oz) small new potatoes, halved if larger than bite-sized
• 3 large ripe British tomatoes, skinned
• Half bunch(es) mint, roughly chopped
• Half bunch(es) tarragon, roughly chopped

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.

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