600g baby new potatoes (look for Jersey Royals or Pembrokeshire)
1 bay leaf
2 tbsp extra-virgin olive oil
1-2 tsp sherry vinegar
2 bunches breakfast radishes (or 150g bag radishes), trimmed
6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)
Bring the potatoes to the boil in a large
pan with the bay leaf and plenty of salt.
Simmer gently just until tender, about
10-15 mins, then allow to cool a little in
the cooking water.
Drain the potatoes, discarding the
bay leaf, then dress in the olive oil and a
splash of Sherry vinegar to taste. Split the
radishes in half from head to toe, season
with a little salt, toss with the warm new
potatoes and carefully arrange on a
serving platter with the ham slices.