Egg & Veggie Salad with Dill Yogurt Sauce

5 boiled eggs, quartered
1 lb baby purple potatoes, quartered
1 head orange cauliflower, chopped into bite-sized pieces
1 zucchini, diced
1 bunch radishes, peeled and diced
3/4 cup plain coconut milk yogurt
1 cup fresh dill, chopped
2 Tbs olive oil
1 Tbs white balsamic vinegar

1) In a large saute pan, bring 1/4 cup of water to a boil. Add potatoes and cover. Steam for 10 minutes. Add cauliflower, cover and steam for an additional 4 minutes, or until vegetables are tender. Drain and rinse under cold water until the vegetables are no longer hot.
2) Meanwhile, in a small bowl, combine the yogurt, dill, olive oil and white balsamic vinegar. Whisk until well blended.
3) In a large bowl, combine all of the vegetables with the eggs. Top with dill yogurt sauce. Best served cold.

Review: I had more vegetables than the recipe called for, so my dill yogurt sauce didn't stretch far. This was incredibly delicious, though the sauce was a bit sweet for my liking. It was a fancier egg/potato salad that was definitely healthier. However, it wasn't very filling. I think it may have been more filling if I'd had more sauce which adds some more fat to the dish.

Adapted from:
http://www.vegetariantimes.com/recipe/egg-and-veggie-salad-with-dill-green-goddess-dressing/