Smoked salmon and potato salad with herb vinaigrette

Scrub and wash potatoes well. Boil, steam or microwave the potatoes and beans, separately, until just tender; drain. Refresh under cold water, drain. Peel the skin from the potatoes, slice thickly lengthways. Remove the thin inner shell from the broad beans.

Herb vinaigrette: Meanwhile, blend or process herbs, garlic, juice and mustard until herbs are chopped finely. While motor is operating, gradually add oil in a thin stream until combined. Season with salt and pepper.

Combine the hot potatoes and the broad beans in a medium bowl with two-thirds of the Herb Vinaigrette; toss gently to combine.

Just before serving, place potatoes and bean mixture on a serving platter, top with spinach, onion and cornichons, then smoked salmon and remaining dressing.