Optional: peel the potatoes. We generally do this only if the skin doesn’t look good (most of a potato’s nutrients are in the skin)
Boil the potatoes in salty water. If you don’t add enough salt the potatoes will taste like nothing. After 15 minutes check if they are done by pinching them with a fork. If it’s easy to pierce through they’re done.
Tip the potatoes into a sieve and let them cool for 5 minutes or so, then slice them roughly into 0.2 inch/5 millimeter pieces (see picture for slice size)
For the dressing: dice the onion, grate the garlic and put it into a small pot. Add vinegar and water and let it simmer it until the onions are tender.
Once the onions are tender add agave syrup, mustard and salt.
You will get some crumbles and offcuts from the potatoes. Put this into the dressing because this will bind nicely.
Finely slice the radish, chop the spring onions, pickles and parsley.
Now assemble everything in a salad bowl. Mix well, taste test and if necessary add more salt to your liking.