Country Potato Salad


2kg new potatoes, cut in half and cooked until just soft
1 packet cherry tomatoes, cut in half
2 tins broad beans, drained and washed
A generous bunch of rocket
Basil leaves, roughly broken
For the dressing:
½ cup olive oil
¼ cup white wine vinegar
2 tablespoons basil pesto
1 tablespoon mustard seeds
1 tsp sugar
Salt and coarse black pepper


  1. Mix the cooked potatoes, tomatoes and broad beans together.
  2. Stir all the dressing ingredients together until well combined.
  3. Pour the dressing over the potatoes and allow the salad time to absorb the flavour of the dressing.
  4. Just before serving add the rocket and basil, toss well.
  5. Serve immediately.