400g new potatoes, scrubbed
3 blood oranges or 2 medium oranges
1/2 tsp white wine vinegar
4 tbsp mild olive oil
1 small or 1/2 medium red cabbage
1 medium red onion or 1 large pink shallot, sliced into thin wedges
2 white or pink chicory
10g bunch fresh flatleaf parsley, leaves removed and soaked in cold water (this stops the leaves going limp in the hot salad)
1. Put the potatoes into a large saucepan of cold salted water and bring to the boil. Simmer for about 12-15 minutes or until tender.
2. Meanwhile, finely grate 1/4 teaspoon of zest from 1 orange and set aside. Cut the peel and pith from all the oranges and segment them over a bowl to catch all the juice. Squeeze in the juice from the remaining orange membranes and set aside.
3. Put the grated orange zest, 1/4 teaspoon of salt, white wine vinegar and 2 tablespoons of the reserved orange juice into a large salad bowl. Whisk in the oil a little at a time, then add the orange segments.
4. Shred the cabbage into another bowl, add the red onion or shallot wedges and toss well with the remaining orange juice.
5. Drain the cooked potatoes and cut into bite-size pieces. Toss with the dressing and oranges in the salad bowl. Drain the cabbage and shallot wedges and add to the salad bowl.
6. Cut the chicory into bite-size pieces and add to the salad bowl. Drain and dry the parsley leaves and add to the salad. Toss well and serve while the potatoes are still hot.