Roasted Radish & Potato Salad Recipe

Name: Roasted Radish & Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white wine vinegar; 3 tablespoons olive oil; 1 teaspoon Dijon mustard; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley; 1 lb radish, trimmed and quartered (reserve the greens); 1 lb small red potato, cut into bite-sized pieces; 2 tablespoons olive oil; 1/2 cup chopped scallion; salt, to taste; pepper

Servings: persons

1/4 cup white wine vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 lb radish, trimmed and quartered (reserve the greens)
1 lb small red potato, cut into bite-sized pieces
2 tablespoons olive oil
1/2 cup chopped scallion
salt, to taste
pepper

1
Preheat oven to 425u00b0 with large baking sheet inside.
2
For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, Dijon mustard, parsley and dill; season with salt and pepper.
3
For the salad, toss radishes and potatoes with 2 tablespoons olive oil to coat; season with salt and pepper. Transfer to hot baking sheet.
4
Roast radish and potato mixture for 10 minutes, the stir and roast until golden, 10 to 15 minutes more. Stir reserved radish greens into mixture and return to oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.

259

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 11 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 3 tablespoons olive oil, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh dill, and more.

Yes, Roasted Radish & 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 & Potato Salad

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