2). Grab the spuds and cut any larger ones in half. Spread them across a lined roasting tray. Add the butter, salt and pepper, and rub everything into the potatoes. Roast in the centre of the oven for 20–30 minutes, or until golden brown and crispy. Remove from the oven and set aside to cool slightly.
3). To make the dressing, place all the ingredients in a jug and blend with a stick blender until smooth. If it’s too thick, loosen with a splash of water.
4). Pick the herb leaves as you would for a salad and set aside. Thinly slice the radishes with a sharp knife and set aside.
5). To assemble the salad, don’t just throw everything into a bowl and mix – build it in layers. Start with a base of potatoes, add a drizzle of dressing, then scatter over some herbs and sliced radish. Repeat until everything is used up. The result? A delicious, fresh potato salad perfect for a sunny alfresco lunch
