Field to Fork is a new weekly recipe series from Project Guardian, featuring simple, healthy meals using fresh produce from farmer’s markets or Harvesters boxes. Recipes are provided by Ashley Thompson, Project Guardian community health worker, and are designed to help families make the most of seasonal, affordable ingredients. Herb Potato Salad Ingredients 1/2 tablespoon salt 5 small potatoes (1 pound) radish (1/2 sliced, optional) 1/2 teaspoon basil 1/4 teaspoon thyme 1/4 teaspoon onion powder 3 tablespoons yogurt, non-fat plain 1 tablespoon mayonnaise, reduced calorie 1 1/2 teaspoons prepared mustard 1/2 teaspoon minced or dried garlic Directions Wash hands with soap and water. Scrub potatoes and cut into cubes. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients. Combine hot potatoes, dressing, radishes, basil, thyme, and onion powder. Serve hot or cold.