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Recipe Details

Summer allotment salad with English mustard dressing

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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

Directions

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.

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