Lemon-Chive Potato Salad

Ingredients

• 4.5 cups baking potato cubed peeled () ( 2 pounds)
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup chives fresh chopped
• 3 tablespoons juice of lemon fresh
• 0.5 cup mayonnaise light
• 0.3 cup onion finely chopped
• 0.5 cup radishes thinly sliced
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place potato in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender.
2. Drain. Cool; cover and chill. Stir in onion.
3. Combine mayonnaise, chopped fresh chives, fresh lemon juice, salt, and freshly ground black pepper in a small bowl, stirring with a whisk.
4. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and refrigerate 4 hours or overnight.
5. Sprinkle radishes over potato mixture just before serving.