Slice the potatoes into big chunks. Place into a large pot of salted cold water and bring to the boil. Cook until tender (about 10 -15 minutes max will do the trick).
Drain the potatoes using a colander, season with salt and pepper and allow to cool slightly while prepping the other vegetables and making the dressing.
Place all the dressing ingredients into a jar, seal with a lid and shake until well combined and emulsified. Alternatively whisk ingredients vigorously in a small bowl.
In a large salad bowl, combine the cooked potatoes, sliced onion and radish, herbs and dressing. Season with salt and pepper to taste.
Best served at room temperature.Variations:
Add boiled egg wedges
Add halved baby tomatoes
Recipe reprinted with permission of Bits of Carey
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