Spring Potato Salad

Directions

1. 1
   Wash and dry new potatoes, then cut into smaller pieces, like pictured. Depending on the size of your potatoes, cut lengthwise and in half.
2. 2
   Heat a pan on medium and add 1 tbs of olive oil. Add new potatoes and season with a pinch of salt. Stir to coat the potatoes in oil and cook for about 20 minutes, stirring regularly, until the potatoes soften and turn golden-brown.
3. 3
   While the potatoes are cooking, wash, drain and cut lettuce. Wash, dry and thinly slice radishes and cucumber. Place lettuce, radishes and cucumber into a bowl.
4. 4
   Make balsamic vinaigrette: pour 1/4 cup of olive oil in a cup, add balsamic vinegar and dijon mustard. Add a finely diced clove of garlic and some finely chopped chives. Season with salt and pepper. Whisk well until thoroughly combined.
5. 5
   When the potatoes are cooked, remove from heat and let cool for a couple of minutes, then add to the salad. Pour balsamic vinaigrette over potatoes and salad and mix well. Serve.