This salad, more than anything else, has put Provençal food on the map. Although you may be put off making it by having had inferior versions, it is still, if properly made, one of the great food combinations.
750g (½lb) small waxy potatoes, such as Charlotte or Belle de Fontenay
Simmer the potatoes very gently in salted water until just cooked through. Drain and slice them into a bowl when still warm. Add the red onion, 3tablespoons of the olive oil, the vinegar, a tablespoon of lemon juice and salt and pepper. Toss gently and set aside.