Preparation

• Cook potatoes without peeling them in a large pot of boiling salted water. When tender but still firm, drain them and leave aside to cool.

• In a small saucepan, place the eggs and cover with cold water. Bring to a boil and cook for 10 to 12 minutes. Remove from hot water and leave to cool.

• Peel and chop the potatoes and eggs and place in a large bowl.

• Chop the gherkins and slice the radishes. Add to the bowl along with the chopped parsley. Season with salt and pepper then add the mayonnaise.

• Mix all ingredients together and refrigerate for an hour before serving.