Serves 4: Prep 15 mins: cook 25 mins
500 g Salad Potatoes
25 ml White Wine Vinegar
1 tsp. Dijon Mustard
1 tsp. Wholegrain Mustard
75 ml Rapeseed oil
1/2 tsp. Salt
Cracked Black Pepper
2 tsp. Local Honey
25 g Bunch Flat Leaf Parsley, finely chopped
25 g Bunch Dill, finely chopped
10 Radish, topped and tailed, finely sliced
6 Spring onions, finely sliced
1/ In a medium saucepan, cook new potatoes in salted boiling water for 20-25 minutes or until a knife pierces them easily. Once cooked, drain and leave to cool a little.
2/ Meanwhile, put your white wine vinegar, Dijon and grain mustard in a bowl and whisk to combine. Add the oil in a thin steady stream whisking continuously until the dressing is emulsified. Add your salt, pepper and honey and mix to combine.
3/ While the potatoes are still warm add the dressing and the potatoes will soak it all up.
4/ Add parsley, dill, radishes and spring onions, and toss to combine. Serve in a large bowl for everyone to dig in to.