800 gm kipfler potatoes, scrubbed and halved lengthways125 ml (½ cup) extra-virgin olive oil1 leek, thinly sliced1 tbsp yellow or brown mustard seeds2 tbsp sherry vinegar2 tbsplemon juice¼ cup (loosely packed) torn mint leaves2 tbsp thinly sliced chives
Place potato in a saucepan of cold salted water, bring to the boil over medium-high heat and simmer for 15-20 minutes or until just tender, then drain.
Heat oil in a saucepan, add leek and cook for 7-8 minutes over medium or until very soft, add mustard seeds and cook for 2-3 minutes or until fragrant. Remove from heat, add vinegar and lemon and season to taste with sea salt and ground white pepper. Combine with potato, cool completely, then mix in mint and chives.