Roasted Radish and Potato Salad with Black Mustard and Cumin Seed

By • September 7, 2010 • 60 Comments



Author Notes: I have enjoyed roasted radishes, roasted potatoes separately, and decided to give a salad that combined them a try. The addition of black mustard seed, cumin seed and yogurt are inspirations from a radish raita recipe I have made before. Thoroughly combining the lemon juice with salt and sugar before adding to the salad is a secret trick from my Grandmother's famous (among my family, at least) potato salad recipe. With tasty results, I will be making this again soon! - gingerrootgingerroot

Food52 Review: Roasting radishes softens their bite and makes them mellow; they retain a slight -- but not unpleasant -- bitterness, which really complements the sweet roasted potatoes in gingerroot's salad. The tender, caramelized root vegetables are wrapped in a silky, fragrant dressing of yogurt, green onions and toasted cumin and mustard seed. Fresh lemon juice lifts the whole thing to brightness. And with all the talk about potlucks recently, we think this salad would make a great potluck dish! - A&MA&M

Serves 2-3

  • 1 large Yukon gold potato, cut into bite sized pieces
  • 8-10 radishes, can be a variety of sizes and types (I had small – large Easter egg radishes and French breakfast radishes), ends trimmed
  • Extra virgin olive oil
  • Sea Salt
  • Freshly ground black pepper
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon whole cumin seeds
  • 2 tablespoons whole milk yogurt
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons lemon juice mixed with ½ t salt and ½ t sugar in a small bowl, until salt and sugar are dissolved
  1. Preheat oven to 400 degrees. In a medium sized bowl, combine potato pieces with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing evenly to coat. Roast potatoes in a single layer on a foil lined baking sheet for 10 minutes.
  2. Meanwhile, halve and slice any large radishes into wedges, leaving smaller ones whole. Using the same bowl that you tossed the potatoes in, combine radishes with olive oil, sea salt and black pepper; mix well to evenly coat.
  3. Once the potatoes have roasted for 10 minutes, using a wooden spatula or spoon, gently push potatoes around, being careful to keep skin intact (as best as possible). Push potatoes to one side of pan, adding radishes in a single layer to the other side. Continue to roast for another 10-12 minutes or until potatoes and radishes are tender, shaking pan midway through (at 10 minutes start checking to make sure radishes do not overcook).
  4. Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. When hot, add black mustard seeds and whole cumin seeds and gently mix. Cook for about a minute, until fragrant, being mindful that black mustard seeds will start to pop. I used my wooden spoon to shield the seeds from popping all over the place. Remove pan from heat and set aside.
  5. Remove pan from oven and allow vegetables to completely cool (making it easy to remove from pan without sticking – especially the potatoes). Halve small radishes. Transfer roasted radishes and potatoes to a bowl. Add yogurt, black mustard/cumin seed mixture and green onions, folding with a spatula to combine. Add lemon juice mixture by the teaspoonful until you reach desired taste. I added one and a half teaspoons of lemon juice-salt-sugar mixture. Fold to combine. Cover mixture with plastic wrap and refrigerate for at least an hour to allow flavors to develop. Bring salad to room temperature before enjoying.
Jump to Comments (60)

Tags: gluten-free, picnic, roast, Vegetarian

Comments (60) Questions (1)

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Ashley

8 months ago Ashley Marie

I never thought to roast radishes but they were so delicious in this recipe! It was a huge hit here and I found it to be good even in cold weather - it's not just a summer salad!

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7 months ago gingerroot

Thanks for letting me know, Ashley Marie! Happy New Year.

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about 1 year ago LittleKi

This is wayyyyyyy after the fact, but I needed an interesting summer salad and this was a big hit! What a refreshing change!

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12 months ago gingerroot

So glad to hear it, LittleKi! Thanks for letting me know.

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about 3 years ago nogaga

I just made this, and also found myself without black mustard seeds. Substituted yellow, and it is delicious! Many thanks!

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about 3 years ago gingerroot

So glad you enjoyed it, nogaga! Thanks so much for letting me know.

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over 3 years ago aliciaann

This was/is delicious. I was unable to get cumin seeds and black mustard seeds, so I substituted yellow mustard seeds and roasted ground cumin. Also, after getting home I realized that I had forgotten yogurt too, but it was too late to go back. I ended up doing a Tbsp. of mayo & a Tbsp. of sour cream. It was sooo good, I think I may be truly obsessed with roasting radishes now : ) Thank you for a wonderful recipe!

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over 3 years ago gingerroot

You're welcome. So glad you enjoyed the roasted radishes! I have to admit, that is my favorite way to eat them now. Glad your substitutions worked too - thanks for letting me know.

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almost 4 years ago schlegela

This was fabulous. I had never thought of roasting radishes. Just delish. I used the same seasoning/spices on roasted beets and it was good, though not as perfect as your combination.

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over 3 years ago gingerroot

Thrilled you enjoyed it! Thanks for your comments, I will have to try the seasonings with beets.

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almost 4 years ago mtrelaun

This broke da mouth! So, so good.

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almost 4 years ago gingerroot

Thanks, mtrelaun! I'm happy you think so!!

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almost 4 years ago aliyaleekong

Congrats! Great recipe :)

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almost 4 years ago gingerroot

Thanks! It means a lot to me - I am a big fan of your food!

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almost 4 years ago pauljoseph

CONGRATULATIONS ! gingerroot! I am very happy with you for this win.

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almost 4 years ago gingerroot

Thanks so much pauljoseph!!

Me

almost 4 years ago TheWimpyVegetarian

Yay!!! I'm really happy for you gingerroot!! Many congrats to you on this great recipe!!!

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almost 4 years ago adamnsvetcooking

Yay gingerroot!!

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almost 4 years ago Bevi

Congrats!

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almost 4 years ago Sagegreen

Congrats, gingerroot! I am so happy for you with this win.

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almost 4 years ago gingerroot

Thanks Sagegreen. Your comment means a lot to me.

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almost 4 years ago gingerroot

WOW! Thanks everyone for all the lovely comments and votes. I really appreciate it.

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almost 4 years ago nannydeb

Congratulations!!!

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almost 4 years ago thirschfeld

Book it, Dano, (sorry bad five-o reference). Congratulations gingerroot and what a great recipe!

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almost 4 years ago gingerroot

LOL! Thanks, and I like your sense of humor, thirschfeld.

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almost 4 years ago TiggyBee

Yay gingerroot!! I'm super thrilled for you! This was a wonderful recipe!! Congrats on the well deserved win!
: )

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almost 4 years ago Lizthechef

Congratulations on a well-deserved win!

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almost 4 years ago gingerroot

Thanks LTC! Btw, your blog is fantastic!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, gingerroot!

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almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Woo Hoo! Way to go Gingerroot!! Congratulations on the win.

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almost 4 years ago TheWimpyVegetarian

I tried both recipes too, and while I liked both, this one was really special with the combination of cumin, black mustard, yogurt and seasoned lemon juice. Really great job, gingerroot!!

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almost 4 years ago gingerroot

Thanks ChezSuzanne! Apart from the actual making of it, nothing makes me happier than people trying and enjoying my food.