Green Potato Salad

Directions

1. Thinly slice 3 radishes (on a mandolin or with a sharp knife). Place radish slices in a small bowl and squeeze lime juice over top. Add a pinch of salt and stir to coat. Set aside. Repeat with a serrano pepper, slicing thinly, adding to another small bowl, and adding lime juice and salt. Stir and set aside.
2. Cut potatoes into large chunks; depending on the size of your potatoes this may be in half or in quarters. Place potatoes into a medium saucepan and cover with cold water. Add a good pinch of salt. Bring to a boil and reduce to simmer, cooking about 10 minutes, or until a knife goes through a potato chunk easily.
3. For the eggs: Place eggs in a small saucepan and cover with cold water. Add a splash of vinegar. Bring to a boil over high heat. Turn off heat and set a timer for 7 minutes. When timer goes off, drain and run cold water over the eggs to stop the cooking.
4. Make the dressing: Place herbs, zest and juice of one lime, garlic, ginger, 1 tsp salt, and olive oil in a food processor or blender. Process until a beautiful green sauce forms. Taste and add salt or lime as needed.
5. To assemble, put drained potatoes back into their pot and pour basil sauce over top. Add half the radishes and all the serranos and mix gently to combine. Peel eggs and cut in half lengthwise, add to the pot and turn to coat in the dressing. Transfer to a serving bowl or platter and top with the remaining radishes. Finish with a sprinkle of flaky salt.