Sweet and sour potato salad

500 g baby potatoes, cooked in their jackets 250 g salami, roughly chopped 100 ml peach chutney 100 ml mayonnaise 15 ml (1 T) finely chopped piquanté peppers salt and freshly ground black pepper mixed salad greens

Cut the potatoes in half and arrange in a large serving bowl. Scatter the salami over the top. Mix the chutney, mayonnaise and piquanté peppers well and pour over the potatoes. Toss lightly to mix without breaking up the potatoes.

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