Red Potato Salad

Bring a medium pan of hot, salted, water to the boil. Wash potatoes and slice into bite size chunks. Add to the pan for 10–15 minutes, depending on thickness of potatoes.

Finely slice radishes. I used a mandoline on 3mm setting to speed things up.

Mix crème fraîche, olive oil, lemon juice and mint. Once combined, stir in the radishes.

Once potatoes are done, drain and add to the dressing mixture. If you are planning to serve this cold or put in the fridge before serving, then cool the mixture first.

To be extra fancy, serve with some chopped chives scattered on top.