Steps
- Put 600g of whole baby new potatoes in a wide deep skillet in one layer. Add 300ml of water, topping up only enough to cover, and 1 tablespoon of sea salt.
- Bring to a boil, then simmer gently for 40 minutes, until tender. As the water evaporates, shake the pan until the potatoes are dry and lightly salt-crusted.
- Finely chop 3 small handfuls of basil, mint, and parsley leaves. Mix with 2 tablespoons of white wine vinegar, 6 tablespoons of olive oil, and 2 crushed garlic cloves.
- Season the salsa and spoon a little over the potatoes, placing the remainder alongside.