- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
- dash Tabasco sauce
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh flatleaf parsley
- 1 tbsp chopped fresh chervil
- 1 potato, peeled, cut into cubes and boiled until tender
- Place all the ingredients except the potato into a large bowl and mix well.
- Add the potato cubes to the bowl while still warm and stir well to coat with the dressing. Leave to marinate for ten minutes.
- To serve, transfer to a serving dish.