As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
While the potatoes are cooking, prepare the dressing ingredients. In a small bowl, whisk together the olive oil, sesame oil, balsamic vinegar, red wine vinegar, mayonnaise, lemon juice, mustard, and honey; set aside.
While the potatoes are still warm. thoroughly mixed in the dressing mixture with the potato chunks. Mix in the thinly-sliced radishes and chives. Season to taste with salt and pepper. Refrigerate until ready to serve.
Makes 4 to 6 servings.
* Small red potatoes may be substituted.
Spring Potato Radish Salad Recipe: https://whatscookingamerica.net/Salad/PotatoRadishSalad.htm