1 lb new potatoes, scrubbed (skins on or off)

3-4 small radishes

1 cup watercress or other “peppery” leafy greens

Fresh dill

Dressing:

1/4- 1/2 clove of garlic – depending on how garlicky you like your dressing and the size of the garlic clove

Zest and juice of 1/2 – 1 lemon – taste to determine how much lemon to add

1/4 – 1/2 teaspoon Dijon mustard

1/4 – 12/ teaspoon Date Syrup

PInch of black pepper

PInch of sea salt (optional, if using salt)

Place the prepared potatoes in a pan with enough cold water to cover them. Bring to the boil, turn down to a simmer and cook until just tender, 10 – 15 minutes, depending on the size of the potatoes. Drain well and set aside to cool, at least until room temperature.
Slice the radishes, paper thin, and set aside.
While the potatoes are cooking, prepare the dressing. In a bowl, combine all the ingredients. TASTE, Adjust the seasoning until you are satisfied.
Place the cooked and room temperature potatoes in a bowl. Add the sliced radishes and watercress. Spoon over the dressing and add the fresh dill.
You can add extra, black pepper, sea salt (if using) and/or lemon juice and zest to your liking. Toss and serve.

Author: The Well Fed Yogi, adapted from a recipe by Diana Henry from her book Simple
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: salad
Method: stove top
Cuisine: Summer
Diet: Vegan