New Potatoes with Mustard Oil Herb Salsa

This salsa, a cross between Mexican salsas and Indian chutneys, is my love letter to the wasabi lover. If mustard oil is unavailable, use a good-quality extra-virgin olive oil with a strong, pungent flavor. To make this a more wholesome salad, I sometimes add a chopped shallot, bits of chopped smoked salmon, and even a soft- or hard-boiled egg or two. Note: The nuts must be cooled before they meet the mint, or the mint will turn black.