Roasted Potato and Radish Salad

Grilling season is upon us. Why not change up your standard potato salad for something a little more exciting? Throw some radishes into the mix and you’ve got yourself a tasty roasted potato and radish salad!

Roasted Potato and Radish Salad
  1. 2 medium to large size baking potatoes, diced into 1/2 inch pieces
  2. 1 lb. radishes, cut in quarters
  3. 1 teaspoon mustard seeds
  4. 1 teaspoon cumin seeds
  5. 1 teaspoon fennel seeds
  6. 1/4 cup Greek yogurt
  7. 4 green onions, sliced
  8. juice of 1 lemon
  9. 2 teaspoons apple cider vinegar
  10. olive oil
  11. salt and pepper
  1. Preheat oven to 425 degrees.
  2. On a lined baking sheet, add potatoes and sprinkle with olive oil and salt and pepper. Make sure they are in a single layer before putting them into the oven.
  3. Cook for about 10-12 minutes then add the radishes to the pan. Give it a little stir so the radishes are covered in olive oil and so the potatoes are flipped to the other side.
  4. Cook for another 10-12 minutes. Potatoes and radishes are done when they are fork tender.
  5. Turn oven to broil and broil for 3-4 minutes.
  6. Meanwhile, in a small pan heat 1 1/2 teaspoons of olive oil and add the mustard, cumin and fennel seeds. Cook for a minute or two being careful not to burn them. The seeds will begin to pop indicating they are toasted.
  7. In a large bowl, mix together the greek yogurt, lemon juice, apple cider vinegar, green onions and all the seeds.
  8. Add the warm roasted potatoes and radishes to the mixture and mix well.
  9. Season with salt and pepper.
  1. This can be served warmed or chilled.
Adapted from Food 52
Adapted from Food 52
Erin Dishes Nutrition



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