Recipes and styling Raphaella Frame – Tolmie Photographs Sean Calitz Food assistant Cassidy Nydahl
- 500g new potatoes
- 3T olive oil
- 1/2t Dijon mustard
- 1T fresh chives, snipped
- 1/2 red onion, sliced
- rare roast beef, sliced, to serve
Halve the new potatoes and cook them in salted boiling water until tender. Drain and set aside. Combine the olive oil, Dijon mustard and chives in a small bowl and add the potatoes. Toss through to coat. Add the red onion slices and combine. Serve with slices of rare roast beef.
This recipe originally featured in the May 2013 issue of House and Leisure.