Description
A potato salad recipe featuring the addition of roasted radishes for texture and flavor.
Ingredients
Scale
- 2 lbs small potatoes, halved or quartered
- 1 bunch radishes, trimmed and halved
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread them on a baking sheet.
- Toss the radishes with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread them on a separate baking sheet or alongside the potatoes if space allows.
- Roast the potatoes for 20 minutes.
- Add the radishes to the oven and roast for another 15 to 20 minutes, or until potatoes are tender and radishes are slightly softened and browned. Let cool slightly.
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar.
- In a large bowl, combine the cooled roasted potatoes and radishes.
- Add the mayonnaise dressing, chopped hard-boiled eggs, and fresh parsley to the potato mixture. Gently toss everything together until coated.
- Serve warm or chilled.
Notes
- You can roast the radishes separately if your oven space is limited to ensure even cooking.
- Adjust the amount of mustard or vinegar to suit your taste preference.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 8
- Cholesterol: 90
Keywords: potato salad, roasted radishes, side dish, picnic food, mayonnaise dressing