A delicious summer salad combining nutty Jersey Royal new potatoes with silky salmon and crisp cucumber.
Scrub the potatoes with a potato brush to remove any flaky bits of skin - no need to peel.
Place the potatoes in a pot and cover with cold water. Add 1 tsp of salt and bring to the boil. Allow to boil for about 15 minutes and then check if potatoes are cooked by seeing if they can be pierced with a sharp knife. The smaller ones will cook faster - remove them from the pot as they are ready and set aside.
While the potatoes are boiling, slice the cucumber into half moon slices and flake the salmon, discarding the skin.
When the potatoes are all done, cut them into bite-sized chunks as necessary and add to a bowl together with the salmon flakes, cucumber and chopped dill.
Place all the dressing ingredients in a small bowl or jar and mix well. Check for seasoning and adjust as necessary.
Pour the dressing over the potato, salmon and cucumber and mix well until everything is coated in dressing. Sprinkle with a few sprigs of dill and serve.