Traditional Pembrokeshire Potato Salad

Boil scrubbed Pembrokeshire Earl potatoes until tender. While they are still warm, toss with a splash of Welsh cider vinegar and rapeseed oil.

Stir in a dollop of wholegrain mustard and a hint of honey.

Fold through lots of freshly chopped mint, parsley, and sliced spring onions.

Season generously with sea salt and cracked black pepper.

A fresh and light celebration of the UK's first seasonal new potatoes.