Here’s a twist on your traditional potato salad adapted from The Noble Pig. You simply substitute radishes for half of your potatoes. Radishes? Yes, radishes. When they are cooked, in this case roasted alongside the potatoes, they loose their sharpness and become mellow and sweet. Served alongside the starching potatoes they add both color and interest to your salad. And because the salad dressing is a vinaigrette rather than mayonnaise based, it travels well and you don’t have to worry about keeping it cold. In fact, I prefer to eat it at room temperature.
ROASTED RADISH & POTATO SALAD
1 pound radishes, trimmed and quartered, greens reserved
1 pound baby potatoes, quartered
5 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
2 teaspoon freshly ground black pepper, divided
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
3 tablespoons fresh parsley, chopped
3 tablespoons fresh dill, minced
- Place a large rimmed baking sheet in the oven and preheat to 425 degrees.
- Place the radishes, potatoes, 2 tablespoons of olive oil, 1 teaspoon of salt and 1 teaspoon of the pepper in a large bowl. Toss well to combine all of the ingredients.
- Transfer the mixture to the baking sheet and roast until soft, 20 to 25 minutes, stirring halfway through roasting.
- Meanwhile, wash the radish greens in running cold water to remove all of the grit. Spin dry and set aside.
- To make the vinaigrette, whisk together the vinegar, remaining olive oil, mustard, parsley and dil. Season with the remaining salt and pepper.
- When the radishes and potatoes are tender, remove them from the oven and allow to cool slightly.
- Place the radishes and potatoes in a large bowl and add the vinaigrette, using a rubber spatula to gently fold the mixture together.
- Roughly chop the reserved radish greens and add to the radishes and potatoes.