Baby Red Potatoes with Radishes

Baby Red Potatoes with Radishes was adapted from Adam Reid's Boston Globe Magazine, "Pep Squad, June 5, 2011. We already had lobster and crab on the menu so we left out the shrimp in Adam's recipe, Potato Salad with Radishes and Shrimp. We also halved this recipe.

1/2 Tbsp. white wine vinegar
1/3 c. Greek plain yogurt
1 Tbsp. extra virgin olive oil
3/4 Tbsp. fresh lemon juice
1 medium shallot, finely chopped about 1/4 cup
1-1/2 Tbsp. minced fresh dill
6 large radishes, thinly sliced with a mandolin

We cooked the potatoes the way we normally do by steaming them in microwave until they are tender but not mushy. Arrange them in a single layer and drizzle with vinegar and let cool.

In a glass bowl whisk together the yogurt, oil, lemon juice, shallots, half of the dill, 1 tsp. salt and pepper to taste.

Scrape the pototoes into a bowl with the yogurt dressing and fold in the radishes. Adjust the seasonings. Sprinkle with the remaining dill. Serve room temperature.