New Potato and Chive

• 12 small new potatoes
• 1 tsp salt
• 4 × 1 cm (½

Place the potatoes in a small saucepan, sprinkle over the salt and cover with cold water. Cook over a low heat for exactly 20 minutes, then drain and leave to cool. Spread the slices of rye bread with salted butter.

Once cool, very carefully peel the skin off the potatoes. Cut the potatoes into thin slices and place on top of the buttered rye bread. Top with mayonnaise and lots of chive