A brighter potato salad

Warm potatoes, pink radishes and a sharp little dressing. The side that becomes the main event.

What you’ll need

• 500g baby potatoes
• ½ jar pickled radishes
• 2 tbsp olive oil
• 1 tbsp pickle brine
• 1 tsp mustard
• Fresh parsley

Let’s make it

1. Boil potatoes in salted water until tender, about 15–20 minutes. Drain and halve.
2. Whisk olive oil, brine and mustard together.
3. Toss warm potatoes with dressing, radishes and parsley. Serve warm or cool.