Egg & Potato Salad

EGG & POTATO SALAD
Serves 4

Put 8 small eggs into a pan and bring to the boil, cook for 6 minutes.
Cool them rapidly under cold running water - let the cold tap run over them for about 1 minute, then leave them in cold water till they're cool enough to handle. Tap the eggs all over to crack the shells, and peel them, cut them into halves.

Boil 500g new potatoes until tender, then cool and slice.
 
Layer the potatoes, 2 little  gem lettuces , shredded, 175g radishes, thinly sliced, a punn et of cress, snipped, and the eggs in a large salad bowl.

Mix together 200g soured cream, bunch of chives, snipped, the juice of 1/2 lemon and 2 tbsp Dijon mustard. Season to taste and drizzle over the salad.