Potato And Courgette Salad

450 g/1 lb new potatoes, scrubbed
salt
225 g/8 oz courgettes, sliced
4 tablespoons polyunsaturated vegetable oil
finely grated rind and juice of 1 small orange
1 tablespoon wine vinegar
I tablespoon chopped parsley
1 tablespoon snipped chives or finely chopped
spring onions
freshly ground black pepper
Garnish:
50 g/2 oz bacon, crisply grilled and crumbled
chopped parsley
snipped chives

Cook the potatoes in boiling salted water until they are just tender but not broken up. Remove from the water and leave to drain. Add the courgettes to the boiling water, simmer for about 3 minutes un/il just tender, then drain.

Put the oil in a bowl with the orange rind and juice, vinegar, parsley and chives or spring onions. Add salt and pepper to taste and beat well.

Cut the larger potatoes into halves or quarters and leave the small ones whole. Put the potatoes and courgettes in a salad bowl, pour on the orange dressing and toss lightly to mix. The potatoes will absorb the flavour better if they are still warm.

Sprinkle the crumbled bacon, parsley and chives over the salad just before serving for extra flavour and crunchiness. Serve cold.

SERVES 4