Categories: Sides

Ingredients

• 1 lb. Yukon Gold potatoes, sliced 1/4 inch thick
• 1/2 cup sour cream
• 1/4 cup drained capers
• 1 tbsp. Dijon
• 2 tsp lemon zest, plus 1 tbsp. juice
• 3 radishes, thinly sliced
• 1 cup watercress

Directions

1. In pot, cover potatoes with 2 inches cold, salted water; bring to a boil. Cover and cook over medium until tender, about 8 minutes. Drain; cool. In bowl, mix sour cream, capers, mustard, lemon zest and juice; season. Spread half on platter. Top with potatoes. Dollop with remaining mixture. Top with radishes and watercress; season.

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