Warm potato salad with chicory, salad onions, caraway & super seeds

Bring a large pan of salted water to the boil. While you wait, halve any larger potatoes so they’re all the same size. Tip in the potatoes and cook for 15-20 minutes or until tender throughout. Meanwhile, finely slice the salad onions, finely chop the tarragon (or parsley) and roughly chop the chicory, removing the core. Put them all in a large mixing bowl.

Drain the potatoes, leave to steam-dry for 1 minute, then tip into the bowl and give a quick stir to combine. Add the olive oil, mayonnaise and caraway seeds and season to taste. Give everything a good toss and stir to coat completely. Add most of the super seeds (reserving a small handful to garnish) and toss again.

Serve the salad in one big bowl or platter, or divide between plates. Scatter over the remaining super seeds.