Deconstructed Potato and Radish Salad

Ingredients

1. 8 baby yellow potatoes

2. 8 radishes

3. 1/4 cup Greek yogurt

4. 1 tsp Dijon mustard

5. 1 tsp caper brine [can also use pickle brine]

6. 3 tbsp chopped chives

7. 3 tbsp chopped dill

8. Juice of 1/4 lemon

9. Salt & pepper to taste

10. 1-2 tsp extra virgin olive oil

11. 1 tsp capers

12. 1 tbsp pickled red onions

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 1-2

Steps

1. Clean & chop radishes & potatoes in half.

2. Bring a medium pot of water to a boil & season with 1 tsp salt. Once water comes to a boil, add & cook potatoes for about 15 minutes or until fork tender. Then, strain & rinse potatoes under cold water & set aside to cool. Lightly season potatoes with salt & pepper separately before plating.

3. While potatoes cook, sauté radishes in about 1-2 tsp extra virgin olive oil. Lightly season with salt & pepper to taste.

4. While veggies cook, make your yogurt spread. In a small bowl, combine Greek yogurt, Dijon mustard, chopped chives & dill, caper brine, juice of 1/4 lemon & salt & pepper to taste. Spread on a small serving plate.

5. Once veggies are done cooking, assemble on the serving plate on top of the yogurt spread.

6. Garnish with capers & pickled red onions & a lemon wedge.