Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds little potatoes (cut into halves)
  • Small bunch radishes (sliced paper-thin)
  • 1 tablespoon fresh parsley (chopped)
  • 3 heaping tablespoons grainy mustard
  • 1 tablespoon chives (chopped)
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • Salt & pepper (to taste)

Instruction

  • Cut potatoes in half then boil them until they're knife tender (about 15-20 minutes). 
  • In a small bowl, whisk the dressing ingredients together. Pop the bowl in the fridge until needed.
  • Slice the radishes using the thinnest setting on a mandoline and chop the parlsey.
  • Drain the potatoes well and let them cool for about 30 minutes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed. Serve immediately or let it chill in the fridge for a few hours.