Radish, Cucumber Potato Salad is a healthy option for a summer salad.  The fiber of the vegetables slows down the digestion of the potatoes, making it less likely to turn to sugar.

Servings: 4
1 lb. small Yukon Gold potatoes, boiled
1 large cucumber, thinly sliced
4 radishes, thinly sliced
1 medium avocado, cut into 1 inch cubes
¼ onion, thinly sliced and cut into 1 inch lengths
1 clove garlic, minced
1 fresh lemon juice and 1 tsp zest
3 tbsp. extra virgin olive oil
½ cup mayonnaise (1/2 cup plain yogurt can be substituted)
1 tbsp. red wine vinegar
1 tbsp. Dijon mustard
½ cup mixed fresh herbs chopped (parsley, basil, tarragon, cilantro or chives)
Kosher salt and fresh ground pepper to taste

In a large salad bowl add garlic, lemon juice and zest, olive oil, mayonnaise, vinegar, mustard, herbs, salt and pepper. Whisk the ingredients until well combined. Next slice cooled potatoes and put into the dressing in the bowl. Add cucumbers, radishes, avocado, and onion to the bowl. Gently toss coating all of the ingredients. Chill and serve.