Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette

Yield: 1 serving

This is comfort food for work days: herby sausages, tangy tomatoes and potatoes, all lightly coated in a mustardy dressing.

Ingredients:

• about 4 cold boiled new potatoes, cut into chunks if large; I used 6 small, about 170 grams
• 2-3 cold cooked herby chipolata sausages

For the dressing:

• 1 teaspoon English (or other strong) mustard; I used
• 1 1/2 teaspoons cider vinegar or white wine vinegar
• 2 tablespoons rapeseed or extra virgin olive oil
• a small pinch of sugar
• sea salt
• black pepper, freshly ground

Instructions

1. To make the dressing, whisk all the ingredients together in a bowl, or shake them in a small screw-top jar to combine.
   Put the potatoes and tomatoes in a bowl, trickle over most of the dressing and toss together. Transfer to your lunchbox. Place the chipolatas on top and trickle on the remaining dressing. Seal your lunchbox and don’t forget to take a fork and napkin with you.
2. Note If you think your lunchbox might leak, take the dressing in the screw-top jar you mixed it in and add it before eating.

total time: 10 minutes + cooking and cooling potatoes and sausages
preparation time: 5 minutes
cooking/baking time: 10 minutes for cooking potatoes and sausages