Potatoes and vinaigrette

I didn't say how I cooked the potatoes. They were quite large and so I halved them before steaming for about 15 minutes. Cooked they are a firm and very white potato with almost no skin at all. Their flavour was very good.


I used our first green garlic to make a vinaigrette for the salad and potatoes. It was a little early to lift garlic but I wanted to reassure myself that the rust that has been affecting it hadn't destroyed the bulbs altogether. Once I had removed the outside leaves I could see that that although small they were fine.