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