Start by using the leftover brine from pickles as your base.
Next, add the oil from a can of sardines.
Incorporate some Dijon mustard and capers into the mixture.
Then, mix in chopped chives and dill for added flavor.
Slice the radish and red onion, and add them for a nice crunch.
Now, include the cooked sliced Jersey Royal potatoes.
Gently fold all the ingredients together until well combined.
Finally, garnish the salad with extra dill and a sprinkle of black pepper.
