Make this potato salad with whatever crunchy vegetables you can get your hands on – fennel, celery and spring onions would also be very welcome additions
Prep:20 mins
Serves 8-10
400g new-season potatoes, scrubbed2 bunches of French Breakfast radishes, leaves washed1 red onion, peeled and sliced1 small cucumber, peeled, deseeded and sliced into half moonssmall handful dill fronds, chopped
STEP 1Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.STEP 2Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.
