Radishes can be mild or peppery, depending on age. Cooking them brings out their sweetness and tones down their natural heat, especially when combined with potatoes. This potato salad is tossed in an herby Dijon vinaigrette for a little extra punch.
Makes
8 servings
Total Time
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Ingredients
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, TOSS:
Test Kitchen Approved
Instructions
Preheat oven to 425° with a baking sheet inside.
For the vinaigrette, whisk together vinegar, 3 Tbsp. oil, Dijon, parsley, and dill; season with salt and pepper.
For the salad, toss radishes and potatoes with 2 Tbsp. oil to coat; season with salt and pepper. Transfer mixture to hot baking sheet.
Roast radish and potato mixture 10 minutes, then stir and roast until golden, 10–15minutes more. Stir reserved radish greens into mixture and return to the oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 130
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 42mg 1%
% Daily Value*
Carbs 11g 3%
Fiber 2g 8%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
