Roasted Radish and Potato Salad with Black Mustard and Cumin Seed

By gingerroot
September 7, 2010
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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&MThe Editors

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.

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