Pickled red onion potato salad

Method

1. Steam the potatoes for 12-15 minutes until tender. Meanwhile, put the onion in a large bowl and add the vinegar, sugar and sea salt. Drain the potatoes and leave to dry for 5 minutes in the hot pan. Toss in the bowl with the onion and vinegar while still warm, so they absorb the flavours. Taste, add more salt if needed, then leave to cool slightly.
2. Mix the mayo with the mustard (see tip), then add to the vinegary potatoes with the rest of the ingredients. Mix gently, being careful not to break up the potatoes. Taste and adjust the seasoning, then serve warm. (To serve cold, let the potatoes cool completely before tossing with the other ingredients.)