Ingredients

400g new-season potatoes
scrubbed
2 bunches of French Breakfast radishes
leaves washed
1 red onion
peeled and sliced
1 small cucumber
peeled, deseeded and sliced into half moons
small handful dill fronds
chopped
For the dressing
100ml rapeseed oil
20g English mustard
1 tbsp white wine vinegar
pinch of white caster sugar
1 tbsp mustard seeds
toasted in a dry frying pan

Method
step 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.

step 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.