Author Notes: I have enjoyed roasted radishes, roasted potatoes separately, and decided to give a salad that combined them a try. The addition of black mustard seed, cumin seed and yogurt are inspirations from a radish raita recipe I have made before. Thoroughly combining the lemon juice with salt and sugar before adding to the salad is a secret trick from my Grandmother’s famous (among my family, at least) potato salad recipe. With tasty results, I will be making this again soon! – gingerroot —gingerroot
Food52 Review: Roasting radishes softens their bite and makes them mellow; they retain a slight — but not unpleasant — bitterness, which really complements the sweet roasted potatoes in gingerroot’s salad. The tender, caramelized root vegetables are wrapped in a silky, fragrant dressing of yogurt, green onions and toasted cumin and mustard seed. Fresh lemon juice lifts the whole thing to brightness. And with all the talk about potlucks recently, we think this salad would make a great potluck dish! – A&M —The Editors
Serves: 2-3
Ingredients
-
1
large Yukon gold potato, cut into bite sized pieces
-
8-10
radishes, can be a variety of sizes and types (I had small – large Easter egg radishes and French breakfast radishes), ends trimmed
-
Extra virgin olive oil
-
Sea Salt
-
Freshly ground black pepper
-
1/2
teaspoon black mustard seeds
-
1/2
teaspoon whole cumin seeds
-
2
tablespoons whole milk yogurt
-
2
tablespoons thinly sliced green onions
-
2
tablespoons lemon juice mixed with ½ t salt and ½ t sugar in a small bowl, until salt and sugar are dissolved
Directions
- Preheat oven to 400 degrees. In a medium sized bowl, combine potato pieces with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing evenly to coat. Roast potatoes in a single layer on a foil lined baking sheet for 10 minutes.
- Meanwhile, halve and slice any large radishes into wedges, leaving smaller ones whole. Using the same bowl that you tossed the potatoes in, combine radishes with olive oil, sea salt and black pepper; mix well to evenly coat.
- Once the potatoes have roasted for 10 minutes, using a wooden spatula or spoon, gently push potatoes around, being careful to keep skin intact (as best as possible). Push potatoes to one side of pan, adding radishes in a single layer to the other side. Continue to roast for another 10-12 minutes or until potatoes and radishes are tender, shaking pan midway through (at 10 minutes start checking to make sure radishes do not overcook).
- Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. When hot, add black mustard seeds and whole cumin seeds and gently mix. Cook for about a minute, until fragrant, being mindful that black mustard seeds will start to pop. I used my wooden spoon to shield the seeds from popping all over the place. Remove pan from heat and set aside.
- Remove pan from oven and allow vegetables to completely cool (making it easy to remove from pan without sticking – especially the potatoes). Halve small radishes. Transfer roasted radishes and potatoes to a bowl. Add yogurt, black mustard/cumin seed mixture and green onions, folding with a spatula to combine. Add lemon juice mixture by the teaspoonful until you reach desired taste. I added one and a half teaspoons of lemon juice-salt-sugar mixture. Fold to combine. Cover mixture with plastic wrap and refrigerate for at least an hour to allow flavors to develop. Bring salad to room temperature before enjoying.
1 of 19
2 of 19
3 of 19
Yukon Gold potato, radishes, scallions, lemon juice, Greek yogurt, black mustard seeds & cumin seeds. Please pay no attention to the whole grain mustard — it snuck in when we weren't…
4 of 19
Photo by Food52
Merrill chops the potato into bite-sized pieces. (Addie & Walker are here to ensure that little mouths are taken into consideration.)
5 of 19
Photo by Food52
Merrill happily readies the potatoes for roasting while Amanda is relegated to radish-scrubbing duty.
6 of 19
Photo by Food52
We like to get handsy with our vegetables.
7 of 19
Photo by Food52
The potatoes roast on their own for 10 minutes before the radishes join them.
8 of 19
Photo by Food52
Amanda drizzles oil over the radishes (in the same bowl the potatoes were just in! We like how you think, gingerroot) while Merrill flings the last few into the mix.
9 of 19
Photo by Food52
Radishes tag along for the last 10-12 minutes in the oven.
10 of 19
Photo by Food52
When the potatoes are soft inside with some crisp edges but the radishes are still al dente, you're golden (har).
11 of 19
Photo by Food52
We live for tips like this one from gingerroot's grandmother: Mix the sugar and salt with the lemon juice till they dissolve, then add to the rest of the dressing to taste.
12 of 19
Photo by Food52
Cumin seeds & black mustard seeds get toasty and infuse the olive oil — once the mustard seeds start to pop, you're done!
13 of 19
Photo by Food52
Just 2 tablespoons of Greek yogurt go a long way.
14 of 19
Photo by Food52
Sliced scallions add some sweet bite.
15 of 19
Photo by Food52
Merrill slides the dressing onto the cooled roasted veggies and Amanda gets ready to dive in.
16 of 19
Photo by Food52
So close.
17 of 19
Photo by Food52
Fold just till the dressing evenly blankets the vegetables.
18 of 19
Photo by Food52
And eat your heart out.
19 of 19
Photo by Food52