Roasted Radish And Potato Salad Recipe

Name: Roasted Radish And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 10-15 radishes (your favorite variety, rinsed, trimmed, and halved or quartered depending on size); 3 medium Yukon potatoes (rinsed and cut into bite size pieces; 1/4 red onion (thinly sliced); olive oil; sea salt and freshly ground black pepper; Dill Sour Cream Sauce; 1/2 cup sour cream; 1/2 cup buttermilk; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1 clove garlic (minced); 1/2 lemon (juice); 2 tablespoons dill (finely chopped); Salt

Servings: persons

For the salad
10-15 radishes (your favorite variety, rinsed, trimmed, and halved or quartered depending on size)
3 medium Yukon potatoes (rinsed and cut into bite size pieces
1/4 red onion (thinly sliced)
olive oil
sea salt and freshly ground black pepper
Dill Sour Cream Sauce
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 clove garlic (minced)
1/2 lemon (juice)
2 tablespoons dill (finely chopped)
Salt

1
Heat oven to 400 degrees. In a large mixing bowl, combine potatoes, olive oil?, salt and pepper. Empty potatoes onto a foil lined baking sheet, and place in the oven. Cook for about 20 minutes. In the same mixing bowl, toss the radishes in olive oil, salt and pepper. Empty into an oven-safe saute pan, or another foil lined baking sheet, and pop into the oven for about 10 minutes, or until radishes are softened.
2
As the potatoes and radishes are roasting, mix together your dill sour cream sauce in a large mixing bowl.
3
Remove the potatoes and radishes from the oven and let cool. Once cooled, combine the roasted vegetables, fresh onion and 1 cup of the dill sauce. Let cool in a refrigerator and serve on a nice summer day!

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the salad, 10-15 radishes (your favorite variety, rinsed, trimmed, and halved or quartered depending on size), 3 medium Yukon potatoes (rinsed and cut into bite size pieces, 1/4 red onion (thinly sliced), and more.

Yes, Roasted Radish And Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Radish And Potato Salad

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