Warm Potato & Egg Salad with Radishes

Ingredients

• 500g waxy potatoes, halved or quartered
• 4 eggs
• 6 radishes, thinly sliced
• 1 head baby cos or butter lettuce, torn
• 2 spring onions, finely sliced
• 2 tbsp fresh dill or flat-leaf parsley, roughly chopped
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• ½ tsp honey
• Salt and pepper

Method

1. Cook potatoes in well-salted boiling water until tender, about 15 min. Drain and let steam dry for 2 min.
2. At the same time, lower eggs into boiling water and cook 7 min for a jammy yolk. Transfer to iced water, peel and halve.
3. Whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt and pepper.
4. Toss the warm potatoes in half the dressing; let them sit 2 min to absorb.
5. Arrange lettuce on a platter; top with dressed potatoes, radishes and spring onion. Nestle the egg halves among the vegetables.
6. Drizzle over the remaining dressing and scatter with fresh herbs.