Potato Cucumber Salad

Ingredients

Salad

• 1 1/2 pounds small, young potatoes
• 6 large radishes
• 1 long English cucumber

Dressing

• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 teaspoon sweet mustard with seeds (or more to taste)
• 1/4 cup coarsely chopped fresh dill
• (Makes 6-8 servings)

Directions

1. Wash the young potatoes in cold water.
2. Put the potatoes into a pot and just cover them with water. Bring to a boil and cook for about 15 minutes or until tender. Do not overcook the potatoes. They are best when still slightly firm for salad.
3. Set aside to cool. Once cooled, cut in halves or quarters, depending on the size of the young potatoes.
4. Wash the cucumber and radishes and dry with a paper towel.
5. Cut into nice chunky pieces.
6. Place the salad makings into a large bowl and toss lightly.
7. In another bowl, whisk together the olive oil, lemon juice, salt, sugar, mustard and a pinch of pepper.
8. Do a taste test and adjust the dressing to suit your taste.
9. Pour dressing over the salad and mix lightly.
10. Chill the salad in the fridge for about an hour. Serve.