Herbed Potato and Asparagus Salad

Cut new potatoes in half or into four pieces if larger. Add them to a pot, cover with water, and add salt, fresh rosemary, fresh mint, and fresh thyme leaves. Bring to a boil and cook for about ten minutes, checking for doneness at eight minutes.

Once cooked, remove herb sprigs and take the potatoes out of the cooking water. Save the cooking water to blanch the asparagus. Let potatoes cool to room temperature.

Prepare an ice bath. Boil the asparagus in the leftover potato water for two minutes, then drain and place into the ice bath.

While the potatoes and asparagus cool, whisk plain yogurt dressing and roasted garlic yogurt dressing with lemon juice and fresh dill.

Once the potatoes have cooled, add the potatoes, asparagus, and radishes to a large bowl in layers, adding dollops of the dressing as you layer the vegetables. Finish with remaining dressing, asparagus pieces, sliced radishes, and a sprinkle of fresh dill for garnish. Serve chilled or at room temperature.