Potato And Radish Vinaigrette

450 g/1 lb small new potatoes
salt
4 tablespoons French dressing
4 spring onions, sliced
1 bunch radishes, thinly sliced

Scrub the potatoes clean but leave the skins on. Cook in boiling salted water until tender. Drain well and mix with the dressing while still warm. Leave to cool.

Add the spring onions and radishes, mix well and transfer to a salad bowl to serve.

SERVES 4