Salad of Potatoes, Tomatoes and Basil

Because of the visual appeal, it is important that you should use the tiniest potatoes and tomatoes you can find. The result makes an attractively coloured first course for a summer dinner.


  • 1 lb (450 g) potatoes
  • 1 lb (450 g) cherry tomatoes
  • 6 tablespoons hazelnut or olive oil
  • 2 tablespoons lemon juice
  • A little chopped shallot or spring onion
  • Fresh basil, chopped


Steam the potatoes, peel and toss with the other ingredients including the chopped basil. Eat while the potatoes are still warm.

‘Quite the clean potato’ was a nineteenth-century expression meaning the best or most apposite thing.