Place the potatoes into a pan of lightly salted water, bring to the boil and simmer until tender (about 10 minutes), then drain and set aside to cool.
Whilst the potatoes cool, mix together olive oil, whole grain mustard, a dash of white wine vinegar, chopped chives and parsley in a small bowl and season to taste.
In a serving bowl combine the dressing with the cooked new potatoes, sliced radishes and celery. Mix well and serve.
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