Cook the potatoes in salted boiling water until tender. Drain and allow to cool. Once cool, slice in half lengthways.
Wash the salad leaves and dry in a salad spinner.
Thinly slice the spring onions.
Drain the sweetcorn.
to make the dressing: Mix the mustard with the red wine vinegar and then whisk in the sunflower oil.
Season and adjust if necessary.
Mix the salad leaves, potatoes and sweet corn together. Pour over the dressing and serve immediately.
«Always start cooking your potatoes in cold water. Once boiling, reduce to a simmer and cook gently until tender.»