750g waxy new potatoes
Juice of 1 small lemon
6 tbsp extra-virgin olive oil
Bunch of fresh chives, snipped
6 sun-dried tomatoes, thinly sliced
15 pitted whole black olives
1. Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways.
2. Put the lemon juice, oil, chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.