AT A GLANCE
This take on potato salad is best served warm - the butter solidifies if it's left to cool.
|01||Preheat oven to 220C. Toss radishes in olive oil, season to taste and roast, turning occasionally, until golden (15-20 minutes). Meanwhile, cook potatoes in a saucepan of boiling salted water until tender (15-20 minutes). Drain well and place in a large bowl.|
|02||For lemon-butter dressing, melt butter in a frying pan over medium heat, then stir in garlic, thyme and lemon rind. Remove from heat, whisk in mustard and lemon juice, season to taste, then pour dressing over potatoes. Add roasted radishes and toss to combine.|
|03||Serve salad warm scattered with rocket, parsley, spring onion and crumbled goat’s cheese.|