1 kilogram small waxy potatoes, scrubbed
1 tablespoon whole grain honey mustard
1 teaspoon white wine vinegar
3 tablespoons olive oil
1 teaspoon sea salt
1-2 teaspoons coarsely cracked pepper
big handful rocket leaves
pecorino cheese, or vegetarian alternative, for grating
Cook the potatoes in well salted boiling water until just tender.
Drain well and put back in the saucepan. Whisk the mustard, vinegar, oil, salt and 1 teaspoon of the pepper together. Tip onto the hot potatoes, add the rocket and a generous grating of pecorino.
Gently stir everything together to wilt the rocket then tip into a serving bowl, scraping in any dressing left in the saucepan.
Add another generous grating of pecorino and the extra 1 teaspoon of cracked pepper if desired. Serve immediately.
Cook’s note: If you don’t have honey mustard, use regular whole grain mustard and 1 teaspoon of runny honey.