This is a good way to make use of all the colorful crunchy vegetables that begin to emerge in spring. I've included radishes and spring onions here, but you could add or swap any of the following: baby carrots, asparagus, green garlic or salad turnips. It's the perfect dish for any time of day: late breakfast (add an egg on top) lunch (throw in some extra salad greens) or for dinner, alongside some good tinned fish or roast chicken.

INGREDIENTS//

2 lbs yukon gold or similar potatoes
1 or 2 bunches of radishes
1 bunch spring onions or scallions
5 tablespoons whole coriander seed
1.5 cups olive oil
1 cup mix of lemon juice and ANY vinegar you have and like
1 tablespoon honey
2 tablespoons mustard
salt & freshly ground pepper

DIRECTIONS//

place the potatoes in a large stockpot and fill with cold water until covered. Add a few pinches of salt and place over medium-high heat. when it comes to a boil, reduce to a simmer. cook until the potatoes are just fork-tender. drain and return to the empty pot to keep them warm.
while the potatoes are boiling, thinly slice the spring onions and radishes. a mandoline works well here, or just a sharp knife and precise cuts. set aside in a small dish of cold water to keep them crisp.
toast the coriander seeds in a skillet over medium heat or in a 400-degree oven. It will only take a few minutes, they will be become fragrant and take on a little color.
in a blender, whiz the olive oil, citrus/vinegar mix, mustard, and honey. taste for salt and pepper.
add the toasted coriander to the dressing
mix the still-warm potatoes with the dressing until well coated. drain the radishes and onions and add half to the potatoes.
scatter the remaining radishes and onions on top. serve. this salad is also delicious leftover!