Corned Beef and Cabbage Salad

Potato and Cabbage:
1 pound small new potatoes water
2 cups finely shredded savor cabbage
1 tablespoon finely diced onion
1/3 cup grated carrot
2 tablespoons mayonnaise

Dressing:
1 cup olive oil
3 tablespoons vinegar
1 tablespoon mustard powder

To Serve:
1 head radicchio
12 thin slices cooked corned beef
1 bunch watercress, for garnish
1 teaspoon chopped chives, for garnish

For potatoes and cabbage, cook new potatoes, skin on, in boiling salted water, about 25 minutes or until tender. Strain and allow to cool. When cold, peel and slice into coin shapes. Place in a bowl. Mix cabbage with potatoes. Add onion, carrot and mayonnaise. For dressing, combine all dressing ingredients together in a food processor and blend well. To serve, arrange radicchio leaves on chilled plates. Spoon cabbage and potato salad onto leaves. Arrange corned beef slices on top of cabbage and potatoes. Decorate each with 1/4 bunch of watercress and a sprinkling of chives. Drizzle with dressing.