Method
- Put the new potatoes in a large pan of water, bring to the boil and cook for 15–20 mins, until tender
- Meanwhile, put the celery, red pepper, spring onion, gherkins, capers, lemon zest and juice in a large bowl
- Add three-quarters of the fresh herbs, reserving the rest to garnish, or all the dried herbs
- Add the mayo, season well, then fold everything together
- Drain the potatoes in a colander and run under cold water until cool enough to handle
- Cut into quarters, then add to the bowl and mix everything together again
- Sprinkle over the reserved herbs, if using, to serve.
This recipe is from BISH BASH BOSH! by Henry Firth and Ian Theasby is out now (HQ, HarperCollins)