• 1 ½ lbs yellow baby potatoes, scrubbed clean
  • 1 bunch small radishes, thinly sliced (about 1 cup)
  • 2 cups sugar snap peas, trimmed and strings removed
  • 1 tablespoon fresh dill, chopped
  • For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon or spicy brown mustard
  • 1 garlic clove, pressed or crushed
  • ¼ teaspoon salt
  • Ground black pepper to taste


  1. Cut the baby potatoes into halves.  To cook, place in a large pot and fill with water until potatoes are well covered.  Add 1 tsp salt to the water.  Cover with a lid and bring to a boil.  Once boiling, reduce the heat to low and let simmer until potatoes are fork tender.
  2. For the dressing, combine the lemon juice, mustard, garlic, ¼ tsp salt and pepper.  Once those are combined, slowly add the olive oil while stirring.  This helps emulsify the dressing.
  3. When potatoes are fork tender, drain the water and let them cool for a few minutes.
  4. Combine the radishes, snap peas, dill and warm potatoes.  Add the dressing and toss to combine.

Serve and enjoy. Refrigerate leftovers.

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