Lemon, mustard and avocado potato salad
serves two as a side

1 overflowing handful of new potatoes, scrubbed. Use the freshest ones you can find!
juice of half a lemon
1/2 tsp salt + freshly ground black pepper
twice as much extra virgin olive oil as lemon juice (best oil you can get – it should come out green-yellow. It won’t taste olive-y in the final dish still)
1/2 tsp mustard (dijon or wholegrain)
optional but highly recommended: 1 “leaf?” spring onion (the green bit), very finely chopped
1 small ripe avocado
1 handful of baby spinach and arugula/rocket, or mesclun mix. Arugula is wickedly good in this.
Chop potatoes into even sizes, so that no side is longer than 3cm (about 1 1/4″). Cover with cold water in an appropriately sized pot and put on medium heat. Bring to the boil, then reduce heat to medium low and let simmer at least 5 minutes or until a small sharp knife inserted receives very little resistance (if when you knife the potato it has to push other potatoes out of the way, you’re definitely not done yet!). Drain and immerse in cold water for a minute before draining again and letting potatoes dry out for minute (leave pot uncovered).
While potatoes are cooking, whisk all other ingredients except avocado and salad greens together in your serving bowl (with a whisk or fork). It should thicken and the oil should be totally incorporated with the lemon juice. Halve avocado, scoop out chunks of the flesh and stir into the dressing. The avocado doesn’t have to keep its shape. Add the dried potatoes to the bowl along with the salad greens (or add at the last minute if leaving overnight) and stir everything together. Cover and refrigerate if serving later.