• Potatoes
• Carrots
• Parsnips
• Swede
• Beetroot
• Onions
• Leeks
• Cauliflower

Radishes add a splash of crunch and peppery flavour to this honey-scented salad. So many potato salads are dressed in a thick sauce. This one however, is quite light and colourful with a tasty yet delicate dressing.

Serves four to six
INGREDIENTS
450g/1lb new or salad potatoes
45ml/3 tbsp olive oil
15ml/1 tbsp walnut or hazelnut oil (optional)
30ml/2 tbsp wine vinegar
10ml/2 tsp coarse-grain mustard
5ml/1 tsp honey
about 6-8 radishes, thinly sliced
30ml/2 tbsp snipped chives
salt and ground black pepper

1. Cook the potatoes in their skins in a large saucepan of boiling salted water until just tender. Drain the potatoes through a colander and leave to cool slightly. When cool enough to handle, cut the potatoes in half, but leave any small ones whole. Return the potatoes to a large bowl.
2. To make the dressing, place the oils, vinegar, mustard, honey and seasoning in a bowl. Mix them together until thoroughly combined.
3. Toss the dressing into the potatoes in the bowl while they are still cooling and leave to stand for an hour or so to allow the flavours to penetrate.
4. Finally mix in the sliced radishes and snipped chives and chill in the fridge until ready to serve.
5. When ready to serve, toss the salad mixture together again, as some of the dressing may have settled on the bottom and adjust the seasoning.

Variations
• Sliced celery, diced red onions and/or chopped walnuts would make good alternatives to the radishes if you can´t get hold of any.

Tips
• For best effect, serve on a platter lined with frilly lettuce leaves.