Roasted Radish and Potato Salad with Black Mustard and Cumin Seed

September 7, 2010


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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Potato Salad|Salad|Radish|Vegetable|Cumin|Green Onion/Scallion|Lemon Juice|Mustard|Vegetarian

Reviews (62) Questions (1)

62 Reviews

Brenda N. May 17, 2015
This was great! I've always loved roasted radishes and adding those to the pototo mixture was brilliant! As my husband said, "Hmm. That's really different. And really good." Thank you for a recipe that I will be adding to my regular rotation.
 
Author Comment
gingerroot May 17, 2015
Thanks for letting me know! So glad you enjoyed it.
 
Ashley M. December 23, 2013
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!
 
Author Comment
gingerroot January 9, 2014
Thanks for letting me know, Ashley Marie! Happy New Year.
 
LittleKi August 15, 2013
This is wayyyyyyy after the fact, but I needed an interesting summer salad and this was a big hit! What a refreshing change!
 
Author Comment
gingerroot August 21, 2013
So glad to hear it, LittleKi! Thanks for letting me know.
 
nogaga July 2, 2011
I just made this, and also found myself without black mustard seeds. Substituted yellow, and it is delicious! Many thanks!
 
Author Comment
gingerroot July 2, 2011
So glad you enjoyed it, nogaga! Thanks so much for letting me know.
 
aliciaann February 17, 2011
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!
 
Author Comment
gingerroot February 18, 2011
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.
 
schlegela November 18, 2010
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.
 
Author Comment
gingerroot November 20, 2010
Thrilled you enjoyed it! Thanks for your comments, I will have to try the seasonings with beets.
 
mtrelaun September 25, 2010
This broke da mouth! So, so good.
 
Author Comment
gingerroot September 25, 2010
Thanks, mtrelaun! I'm happy you think so!!
 
aliyaleekong September 23, 2010
Congrats! Great recipe :)
 
Author Comment
gingerroot September 23, 2010
Thanks! It means a lot to me - I am a big fan of your food!
 
pauljoseph September 22, 2010
CONGRATULATIONS ! gingerroot! I am very happy with you for this win.<br /><br />
 
Author Comment
gingerroot September 23, 2010
Thanks so much pauljoseph!!
 
TheWimpyVegetarian September 22, 2010
Yay!!! I'm really happy for you gingerroot!! Many congrats to you on this great recipe!!!
 
adamnsvetcooking September 22, 2010
Yay gingerroot!!
 
Bevi September 22, 2010
Congrats!
 
Sagegreen September 22, 2010
Congrats, gingerroot! I am so happy for you with this win.
 
Author Comment
gingerroot September 22, 2010
Thanks Sagegreen. Your comment means a lot to me.
 
Author Comment
gingerroot September 22, 2010
WOW! Thanks everyone for all the lovely comments and votes. I really appreciate it.
 
nannydeb September 22, 2010
Congratulations!!!
 
thirschfeld September 22, 2010
Book it, Dano, (sorry bad five-o reference). Congratulations gingerroot and what a great recipe!
 
Author Comment
gingerroot September 22, 2010
LOL! Thanks, and I like your sense of humor, thirschfeld.
 
TiggyBee September 22, 2010
Yay gingerroot!! I'm super thrilled for you! This was a wonderful recipe!! Congrats on the well deserved win!<br /> : )
 
Lizthechef September 22, 2010
Congratulations on a well-deserved win!
 
Author Comment
gingerroot September 24, 2010
Thanks LTC! Btw, your blog is fantastic!
 
drbabs September 22, 2010
Congratulations, gingerroot!
 
mrslarkin September 22, 2010
Woo Hoo! Way to go Gingerroot!! Congratulations on the win.