Potato, radish & cucumber salad

Name: Potato, radish & cucumber salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: ¾ tbsp white wine vinegar; ¼ tsp Dijon mustard; 6 tbsp olive oil; 1½ tbsp double cream; Few sprigs flat leaf parsley, leaves finely chopped; ½ tsp caster sugar

Diana Henry recommends using Jersey Royal for this recipe and to slice the cucumbers just before serving to avoid them becoming soggy.

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Vegetarian

Serves8
CourseSide
Prepare15 mins
Cook15 mins
Total time30 mins
Plusresting

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Ingredients

For the dressing

¾ tbsp white wine vinegar
¼ tsp Dijon mustard
6 tbsp olive oil
1½ tbsp double cream
Few sprigs flat leaf parsley, leaves finely chopped
½ tsp caster sugar

For the salad

600g baby new potatoes
½ cucumber
175g radishes
60g Steve's Leaves Pea Shoots, Baby Spinach & Baby Chard

Method

Boil the potatoes for 15-20 minutes until tender, then drain and leave until just-warm.
To make the dressing, mix the vinegar, mustard and some salt and pepper in a small mixing bowl. Whisk in the oil, 1½ tbsp water and the cream. Add the parsley and sugar. Mix and taste. You may want to adjust the seasoning. It should be that of single cream. Cover and leave to rest for 30 minutes or so (this dressing improves as the flavour develops).
Peel the cucumber in stripes, so that some of the skin is left on. Halve lengthways, then remove and discard the seeds using a teaspoon. Cut into slices, about the thickness of a 50p coin. Trim the top and base of the radishes and slice lengthways, ideally with a mandolin. Carefully slice the potatoes into a serving bowl (the skins might slip off a bit), add the cucumber, radishes and salad leaves, then toss everything with the dressing.