These potatoes turn a simple salad into a fine meal. Top with soft-boiled eggs to make it go even further.
Serves 4
4 cups new potatoes, gently scrubbed
1 small bunch mint
Zest and juice of 1 lemon
1-2 tbsp butter
2 large handfuls green leaves, such as rocket and watercress
1small bunch radishes, thinly sliced
1 avocado, peeled, stoned and sliced
2 fillets smoked mackerel, roughly flaked
Put the potatoes into a large pan of cold water with a sprig of mint and a good pinch of salt.
Cover, bring to the boil and simmer for 8-10 minutes or until just tender. Take care not to overcook - drain just before they're done, as they'll carry on cooking in the colander.
Meanwhile, beat the lemon zest into the butter. Roughly chop the remaining mint. Drain the potatoes, halve and tip into a serving bowl with the mint, lemon butter, leaves, radishes, avocado and smoked mackerel.
Season with salt and black pepper, squeeze over the lemon and toss everything together gently until the butter has melted.
