Beetroot and radish salad

Method

1. Cook the potatoes in a large saucepan of boiling water for 15-20 minutes until tender. Drain, cool slightly, then cut into halves (or quarters if large).
2. Meanwhile, lower the eggs (in their shells) into a pan of simmering water and cook for 7 minutes. Remove them from the pan, then run under cold water for 2 minutes to stop the cooking. Set aside.
3. To make the dressing, mix all the ingredients (set aside a little of the dill) in a small bowl until well combined. Peel the eggs, then halve lengthways. Put the rest of the salad ingredients into a large bowl, stir in the dressing to coat, then top with the eggs. Scatter over the extra dill to serve.