1. Place the new potatoes in a large pan of salted water and bring to the boil. Simmer for 10 minutes or until you can pass a knife through a potato. Drain and leave to one side to cool then slice.
2. At the same time, boil the eggs for 6 minutes (add an extra minute if they are particularly large). Leave to cool, then peeled and slice.
3. Arrange the rest of the salad ingredients in a large bowl along with the potatoes and egg once then are ready.
4. Prepare the dressing by putting all the ingredients in a jar or small sealable container. Cover and shake vigorously to combine. Pour over the salad, gently toss all the ingredients together and serve.
Not a Fan of Olives?
The beauty of any salad is how it’s adaptable for your own tastes or what you have in the cupboard. Got green beans in the fridge that need using then boil them up, let them cool and toss them in with your salad. And absolutely do not limit yourself to rocket – If you’ve got a baby gem sat doing nothing or half a bag of salad leaves then throw those in too.