Ingredients
- 1 lb baby potatoes, scrubbed (skins on)
- 3–4 small radishes, thinly sliced
- 1 cup baby watercress or arugula
- Fresh dill, to taste
For the Creamy Dill Yogurt Dressing
- 1 cup thick plain Greek yogurt, dairy or non-dairy
- ¼–½ small garlic clove, finely grated (adjust to taste)
- Zest and juice of ½–1 lemon
- ¼–½ teaspoon Dijon mustard
- ¼ teaspoon date syrup or maple syrup
- Freshly ground black pepper
- Pinch of sea salt, optional
Instructions
- Place the baby potatoes in a saucepan and cover with cold water.
- Bring to a boil, then reduce the heat and simmer for 10–15 minutes until the potatoes are tender when pierced with a knife.
- Drain well and allow the potatoes to cool until they reach room temperature.
- While the potatoes cook, prepare the dressing. Combine the yogurt, garlic, lemon zest, lemon juice, Dijon mustard, date syrup, and black pepper. Taste and adjust the seasoning until perfectly balanced.
- Slice the cooled potatoes if desired and place them in a large bowl.
- Add the radishes, watercress, and fresh dill.
- Spoon over the yogurt dressing and gently toss everything together.
- Finish with extra lemon zest, fresh herbs, and black pepper if desired.
Serve and enjoy the magic of simple summer cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: stove top
- Cuisine: Summer
- Diet: Vegan