New Potatoes (3 cups)
in half (larger potatoes can be chopped into four small pieces) and add them to a pot. Cover with water, add
Salt (1 Tbsp)
Fresh Rosemary (2 sprigs)
Fresh Mint (2 sprigs)
Fresh Thyme Leaves (2 sprigs)
and bring to a boil. Once boiling, cook potatoes for about ten minutes, checking the potatoes at about eight minutes for doneness.
Once the potatoes are cooked, remove herb sprigs and take the potatoes out of the cooking water (Save this cooking water to blanch the asparagus). Let potatoes cool to room temperature.
Prepare an ice bath and boil the
Asparagus (3 cups)
in the leftover potato water for two minutes, then drain and place into the ice bath.
While the potatoes and asparagus cool, whisk
Plain Yogurt Dressing (4 oz)
Roasted Garlic Yogurt Dressing (4 oz)
with juice from the
Fresh Dill (2 Tbsp)
Once the potatoes have cooled to room temperature, add the potatoes, asparagus and
Radishes (1 bunch)
to a large bowl in layers so they are evenly distributed, also adding dollops of the dressing as you layer your vegetables. Finish the top of the potato salad with dollops of the remaining dressing, asparagus pieces, sliced radishes and a sprinkle of fresh chopped dill for garnish. Serve chilled or at room temperature.