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Lemon, mustard and avocado potato salad

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serves two as a side

1 overflowing handful of new potatoes, scrubbed. Use the freshest ones you can find!
juice of half a lemon
1/2 tsp salt + freshly ground black pepper
twice as much extra virgin olive oil as lemon juice (best oil you can get – it should come out green-yellow. It won’t taste olive-y in the final dish still)
1/2 tsp mustard (dijon or wholegrain)
optional but highly recommended: 1 “leaf?” spring onion (the green bit), very finely chopped
1 small ripe avocado
1 handful of baby spinach and arugula/rocket, or mesclun mix. Arugula is wickedly good in this



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