Bring a pot of salted water to a boil.

Add a pinch of sugar and the potato pieces.

Cook until the potatoes are still firm but you can easily run a fork through them.

Drain and set aside.

In a small bowl, whisk together the mayonnaise, mustard, and lime juice.

Grate the radishes and add to the mayonnaise mixture. Set aside.

Place the parsley, dill, chives, olive oil, and water in a food processor and pulse until pureed.

Season to taste with kosher salt and freshly ground black pepper.

Place the potatoes and the herb puree in a bowl and toss together.

Mix in the shallot rings

Spoon the radish mayo on top.

Alternately, toss to combine completely with the radish mayo.

Garnish with extra fresh chopped herbs and serve.