Potato Radish Salad

Ingredients

• 3 pounds baby Yukon gold potatoes
• 1 cup extra virgin olive oil
• 1/4 cup white or red wine vinegar
• salt and pepper
• 4 cups thinly sliced English cucumbers
• 2 bunches radishes, thinly sliced
• 8 small scallions, thinly sliced

Directions

1. Wash and peel the potatoes then place into a cooking pot. Just put enough water to cover the potatoes. Add 1/2 teaspoon salt to the water and bring to a boil. Cook only until the potatoes are tender and not mushy. Check them at 10 minutes by spearing with a knife.
2. Drain the water and let the potatoes cool unti you can handle them.
3. Slice the potatoes into 1/4 inch thick rounds.
4. In a serving bowl large enough to hold the potatoes, pour in the oil and vinegar and use a whisk to mix together.
5. Add the sliced potatoes, to the bowl and use a spatulala to gently fold and coat the salad with the oil and vinegar. Season with salt and pepper to taste.
6. Now using a shallow bottom dish, large enough to hold the salad, make layers of the potatoes, cucumbers, radishes and scallions.
7. Serve either at room temperature, or you can cover with plastic wrap and chill in the refrigerator.