Russian potato and pink radish salad

400g/14oz baby potatoes, washed and boiled
bunch spring onions, washed, trimmed and sliced
2 gherkins, finely sliced
10 pink radishes, washed and sliced thinly
small bunch of dill, washed and chopped finely

For the Russian dressing
100g/3½oz mayonnaise
1 tsp Worcestershire sauce
1 tsp ketchup
½ tsp mustard
salt and freshly ground pepper

Cook the potatoes in boiling salted water and until tender - about 10 to 15 minutes.While the potato is cooking, make Russian dressing. Drain the potatoes, and when cool enough to handle, slice thinly. Place in a large bowl and add the spring onions, gherkins and radishes.

Mix all the dressing ingredients together in a small bowl and pour over the potato salad. Sprinkle with the dill and add the mayonnaise, and mix gently. Season to taste with salt and freshly ground black pepper. Refrigerate and serve chilled.