Summer allotment salad with English mustard dressing

• new-season potatoes↗400g g

  scrubbed

• French Breakfast radishes↗2 bunches of bunches of

  leaves washed

• red onion↗1

  peeled and sliced

• small cucumber↗1

  peeled, deseeded and sliced into half moons

• dill fronds↗small handful handful

  chopped

• rapeseed oil↗100ml ml
• English mustard↗20g g
• white wine vinegar↗1 tbsp tbsp
• white caster sugar↗pinch of pinch of
• mustard seeds1 tbsp tbsp

  toasted in a dry frying pan

Step-by-step instructions

1. 1

   Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.

2. 2

   Meanwhile, 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.