Potato and Rdish Salad with Yogurt Dressing
Risne the potatoes, place in a steamer and cook until knife-tender but not falling apart, about 30 minutes. Drain, rinse under cold water, peel, let cool and cut into bite-sized slices. Peel the cucumber, halve lengthwise, remove seeds and cut into small dice. Rinse the radishes and thinly slice. Clean the mushrooms and cut into slices. Rinse the watercress and shake dry. In a bowl, stir together the yogurt, lemon juice, sugar, vinegar and 2-3 tablespoons of water and season with salt and pepper.
Divide all the vegetables among plates and drizzle the dressing over. Garnish with the green pepper and serve.