Warm, waxy potatoes are the perfect foil for the peppery radishes and rich cured ham
Prep:10 mins
Serves 4
600g baby new potatoes (look for Jersey Royals or Pembrokeshire)1 bay leaf2 tbsp extra-virgin olive oil1-2 tsp sherry vinegar2 bunches breakfast radishes (or 150g bag radishes), trimmed6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)
STEP 1Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.STEP 2Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.
