500g new potatoes, halved
1 bunch of spring onions, finely sliced
Juice and rind of 1 lemon
4 cloves garlic
200ml olive oil
50ml cider vinegar
1 tbsp Dijon mustard
Pinch of salt
1 bunch parsley
Bring a large pan of water to the boil and cook the potatoes until soft. Drain and leave to cool.
In a measuring jug, use a hand blender to blend the garlic, olive oil, cider vinegar, lemon juice, dijon mustard and salt. Pour over the potatoes.
Roughly chop the parsley and add to the potatoes along with the spring onions and lemon rind, stir through and serve.