recipe: Potato, Radish and Cucumber Salad with Yogurt-Dill Dressing showcases in-season veggies

And yes I have been on a radish kick lately (see my Chicken and Sautéed Radish blog). And then there was the Radish and Cucumber Salad I made last week. But to my palate, local radishes are peaking in flavor; they get a little strong for me later in the season.

Yield: 6 servings
Time: 40 minutes

Ingredients

2 pounds red-skinned potatoes, cut into 1/4-inch slices
1/2 cup plain, strained Greek yogurt*
2 teaspoons Dijon mustard
1/2 cup chopped fresh dill
1 tablespoon finely chopped green or red onion
1/2 English cucumber (or 2-3 small locally grown cucumbers), thinly sliced
1 cup thinly sliced radishes

*I used 2 percent Fage Yogurt. Using 1/4 cup yogurt combined with 1/4 cup of mayonnaise would also be delicious and provide a bit of rich flavor to the salad, if desired.

Directions

1. Cover sliced potatoes with cold salted water. Bring to a boil, reduce heat and cook until fork-tender, 4-6 minutes; watch carefully and do not over cook the potatoes. Drain under cold running water. (You may also spread the potatoes on a baking sheet, and refrigerate to cool quickly.)
2. To make a dressing, whisk together yogurt, Dijon, dill and onion. Combine dressing with cucumber, radishes and cooked potato slices. Season to taste with kosher salt and freshly ground pepper. May be refrigerated, at this point, up to 8 hours before serving.