This is the kind of side dish that tastes like late spring to me. Fresh herbs are finally coming back, radishes are ready to pull, and green onions are everywhere (no, everywhere) in the garden.

Instead of the heavier mayo-based potato salads, this one gets tossed in a lemony Dijon vinaigrette while the potatoes are still warm so they soak up all the flavor. Then come the herbs, crunchy radishes, and green onions fresh from the garden beds.

It’s bright, fresh, and exactly the kind of thing I want to eat outside on the patio this time of year.

Ingredients

• 2 pounds baby potatoes
• 1 garlic clove, grated
• ¼ cup parsley, chopped
• 2 tablespoons dill, chopped
• 2 tablespoons chives, chopped
• 2 tablespoons basil, chopped
• 4–5 radishes, thinly sliced
• 2 green onions, sliced
• Juice of 1 lemon
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook potatoes until fork tender.
2. Drain and halve potatoes while still warm.
3. In a large bowl, whisk together olive oil, Dijon, lemon juice, vinegar, garlic, salt, and pepper.
4. Toss warm potatoes with dressing and herbs so they absorb all the flavor.
5. Fold in radishes and green onions before serving.

Notes

• Best served slightly warm or at room temperature.
• Use whatever herbs are growing well in your garden right now. My favorites are parsley and dill. Mint adds a fun and unexpected flavor that goes great with the lemon & radishes.
• Add feta or goat cheese if you want something creamier.

Serve With

• Grilled chicken
• Burgers
• Sausage and roasted vegetables