Valentine Warner's curried potato salad recipe is flecked with radish and dill and dressed in curried mayonnaise.
In a pan, bring the potatoes to the boil and simmer until cooked through. Drain and leave to cool - to cool them quickly, rinse with cold water.
Break the eggs into a mixing bowl and then add the mustard, sugar, vinegar, curry powder and crème fraiche.
Very slowly beat with an electric whisk or hand blender, drizzling in the oils until you have a thick mayonnaise.
Mix in the onion, radishes and dill. Season with salt or extra mustard or vinegar taste.
Slice the new potatoes thickly or if using larger potatoes, cut to an equivalent size and mix all the ingredients together.
Top with sliced radishes and sprinkle with dill.
Serve with fried herrings.
If you can't find new potatoes, use chopped waxy potatoes, but peel them first.
If the mayo appears to be too thick while still in the process of making it, loosen with a splash of warm water - it should be just stiff, not runny.
If it splits, do not throw it away but add another yolk, a little more mustard and then drizzle the disaster back into the new base where it will hopefully behave. Follow with a little more oil to balance the extra egg.