For 6 servings you need

Approximately 800g potatoes

1 small red onion, one third thinly sliced, two thirds finely chopped

1 clove garlic crushed

4 to 6 radishes, thinly sliced

Optional additions:

10 black olives pitted and halved

20ml drained capers

125ml crisp bacon bits, or fried sliced chorizo or diced salami

You can amp this salad up to main course status by adding plenty of diced ham or gammon, or slices of grilled steak!

For the dressing you need

Chopped onion from above

5ml Dijon mustard

3ml ground black pepper

10ml sugar or honey

75ml red wine vinegar

150ml good quality olive oil

Red or purple edible flowers to add extra interest

Purple Perennial Basil Flowers are amazing in food or picked for the vase.

To prepare

Wash the potatoes well to remove dust etc. Boil the potatoes in their skins until they are tender.

In the meantime prepare the dressing.

Combine the liquids and spices, mix well to dissolve the sugar and combine the flavours.

Add the finely chopped onion and allow the dressing to stand until the potatoes are cooked.

Once the potatoes are cooked cut them into chunks. I do not peel them, but if you wish you can do so.

Pour the dressing over the warm potatoes.

Allow it to cool to room temperature.

Before serving add finely sliced onion, radishes and any of the ‘optional’ ingredients.

Finish off with edible flowers if you have them.