This salad is a great way to use up leftovers. Try adding cooked chicken, steak, or green beans.
1 1/2 pounds new potatoes, halved
1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons chopped fresh dill
kosher salt and black pepper
1 avocado, sliced
8 radishes, halved
4 hard-cooked eggs, halved
1 cup fresh corn kernels
8 ounces bocconcini (fresh mozzarella balls)
1 head radicchio, torn
Sat fat 13g
How to Make It
Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket, cover, and steam until cooked through, 15 to 18 minutes.
Whisk together the oil, lemon juice, dill, ¾ teaspoon salt, and ½ teaspoon pepper in a small bowl. Arrange the potatoes, avocado, radishes, eggs, corn, bocconcini, and radicchio on a platter. Drizzle with the dressing.