1kg baby new potato, halved if large
1 tbsp rapeseed oil
For the dressing
150ml lactose free cream
1 tbsp Dijon mustard (gluten free)
½ pack tarragon, chopped
½ small pack parsley, chopped
zest and juice ½ lemon
1 tbsp small caper, rinsed
Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender.
Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
Recipe adapted from: Good Food