Scrub the potatoes under cold running water, then cook in a steamer for 15–20 minutes until tender, depending on their size. Remove from the steamer and peel when cool enough to handle. Warm the extra virgin olive oil over a low heat in a heavy-based saucepan and add the potatoes, crushing with a fork into small pieces. Add the blanched celery and warm through. Season with salt, freshly ground pepper and a squeeze of lemon. Remove from the heat and cover with clingfilm until ready to serve. Fold through the sliced chives just before serving to prevent them from discolouring.
© 2005 Liam Tomlin. All rights reserved.