Deconstructed Potato Salad

Sometimes it’s nice to switch up an existing recipe. I love my usual potato salad, but I was feeling like something a bit lighter for dinner. This is the perfect compromise.

Similar ingredients, cut up in larger pieces, and drizzled with a light vinaigrette vs. the usual creamy option. It is the perfect side for any BBQ- and it tastes amazing too!

Don’t be scared to try something different with an existing recipe because you may create something worth gossiping about!

Deconstructed Potato Salad

Yield: 2-4 servings

INGREDIENTS:
2 cups mini potatoes, halved
2 hard boiled eggs, sliced
2 radishes, thinly sliced
1/4 cup mini pickles, halved vertically
2 tbsp feta, crumbled
1 tbsp fresh dill, chopped
Dressing:
1/4 cup olive oil
1 tsp grainy mustard
Juice of 1/2 a lemon
1 tsp fresh dill, chopped
Salt/pepper

DIRECTIONS:
1. In a small bowl, whisk together dressing ingredients. Set aside.
2. On a large platter, scatter the potatoes, eggs, pickles and radishes, layering and overlapping them across the entire platter.
3. Sprinkle feta and dill over the vegetables.
4. Drizzle the dressing all over the salad. Enjoy!