Spring salad

Boil the potatoes in salted water until tender, approximately 15-20 minutes, then drain and set aside to cool slightly before peeling and cutting into cubes.

While potatoes cook, wash the Boston lettuce leaves thoroughly and tear them into bite-sized pieces, then arrange on a large serving platter or in a salad bowl.

Trim and thinly slice the radishes into rounds or half-moons, then slice the carrots into thin rounds or julienne.

Trim the green onions and slice both white and light green parts into thin rings.

Peel the hard boiled eggs and slice or quarter them.

In a small bowl, whisk together the sour cream, lemon juice or vinegar, confectioner's sugar, and a pinch of salt until smooth and well combined.

Layer the cooled potato cubes over the lettuce, then arrange the sliced radishes, carrots, and green onions on top.

Place the egg pieces over the vegetables, then drizzle the sour cream dressing evenly over the entire salad.

Toss gently just before serving to combine all ingredients, or serve the dressing on the side for guests to dress their portions individually.