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
2016-06-05 12:16:47
- 2 medium to large size baking potatoes, diced into 1/2 inch pieces
- 1 lb. radishes, cut in quarters
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 cup Greek yogurt
- 4 green onions, sliced
- juice of 1 lemon
- 2 teaspoons apple cider vinegar
- olive oil
- salt and pepper
- Preheat oven to 425 degrees.
- 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.
- 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.
- Cook for another 10-12 minutes. Potatoes and radishes are done when they are fork tender.
- Turn oven to broil and broil for 3-4 minutes.
- 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.
- In a large bowl, mix together the greek yogurt, lemon juice, apple cider vinegar, green onions and all the seeds.
- Add the warm roasted potatoes and radishes to the mixture and mix well.
- Season with salt and pepper.
- This can be served warmed or chilled.
Adapted from Food 52
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/