Bring the potatoes to the boil in a large
pan with the bay leaf and plenty of salt.
Simmer gently just until tender, about
10-15 mins, then allow to cool a little in
the cooking water.
Drain the potatoes, discarding the
bay leaf, then dress in the olive oil and a
splash of Sherry vinegar to taste. Split the
radishes in half from head to toe, season
with a little salt, toss with the warm new
potatoes and carefully arrange on a
serving platter with the ham slices.