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POTATO SALAD WITH A DIFFERENCE

1 kg new potatoes
Vinaigrette dressing (see recipe below)
1/2 cup finely sliced spring onions
1 Tbsp chopped parsley
1/2 cup sliced radishes
1 Tbsp chopped mint, dill or nasturtium leaves
1/2 cup low fat mayonnaise

2 Tbsp lemon juice
1 garlic clove diced very finely or crushed
1/4 tsp salt
1/8 tsp turmeric
1/2 tsp sugar
1/4 tsp basil (I use dried)
2 Tbsp olive oil

Peel potatoes and dice into medium sized pieces. Boil in salted
water until just cooked. While potatoes are cooking, prepare the
Vinaigrette dressing, by placing all ingredients in a small jar,
and shaking well. When potatoes are cooked, drain in a colander,
and whilst still hot, place them in a bowl and pour the vinaigrette
dressing over. Add spring onions and leave to marinade about 1
hour. When quite cold, add other ingredients, folding through
mayonnaise last. To serve line a shallow bowl with lettuce leaves
and spread the potato salad in the centre.

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