Roasted Radishes and Potato Salad with Dill Dressing Recipe
Roasted radishes, tender potatoes, peppery greens, and a bright dill dressing. Meet your new favorite potato salad
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Equipment
- large pot
- medium pot
- colander
- baking sheet
- mixing bowls
- whisk
- sharp knife
- cutting board
- slotted spoon
- Large serving platter or bowl
Ingredients
The Salad
- 1 lb mini potatoes
- 1 bunch radishes halved
- 3 eggs
- 3 cups arugula
- 1 small shallot very thinly sliced
- 1 tablespoon lemon juice for soaking shallot
- 2 teaspoons pickle brine from dill pickles
- 3 tablespoons toasted sunflower seeds
- Olive oil
- Flaky salt + freshly cracked black pepper
The Dressing — Amish Dill Cream
- 4 tablespoons Amish Garden Dill Dip New Canaan Farms base
- 2 tablespoons olive oil
- 1½ tablespoons lemon juice
- 1 tablespoon water to loosen as needed
- ½ teaspoon horseradish start small, build up
- 1 teaspoon honey optional, but really nice for balance
- 2 tablespoons fresh dill finely chopped
- Salt + black pepper to taste
Instructions
- Add the 1 lb mini potatoes to a pot of generously salted cold water. Bring to a boil. Simmer until fork-tender, 12–15 minutes. Drain well and let them steam-dry for a minute.
- While still warm, halve them and toss gently with 2 teaspoons pickle brine a drizzle of Olive oil, and a pinch of salt.
- Preheat the oven to 425°F. Toss the 1 bunch radishes (halved) with Olive oil, Flaky salt + freshly cracked black pepper. Arrange them cut-side down in a single layer on a baking sheet.
- Roast radishes for 18-22 minutes until the flat side is caramelized and the radishes are soft.
- Bring a pot of water to a boil. Gently lower the 3 eggs and cook on medium heat for 7 minutes. Transfer immediately to an ice bath. Once cooled, peel carefully and set aside.
- Thinly slice the 1 small shallot, then toss with 1 tablespoon lemon juice and a pinch of salt.
- Let sit for about 10 minutes until softened and lightly pickled.
- Make the Amish Dill Dressing. In a bowl, whisk together: 4 tablespoons Amish Garden Dill Dip, 2 tablespoons olive oil (slowly, to emulsify), 1½ tablespoons lemon juice, ½ teaspoon horseradish, and 1 teaspoon honey. Adjust with 1 tablespoon water until it reaches a pourable consistency.
- Fold in: 2 tablespoons fresh dill, Salt + black pepper to taste
- In a large bowl, toss arugula with a little olive oil, a pinch of salt, and a light squeeze of lemon. Keep it lightly coated.
- On a serving platter or bowl: start with the 3 cups arugula as the base, layer warm potatoes and roasted radishes on top, tuck in the shallots, and drizzle with some of the dressing.
- Halve the eggs and place them on top. Drizzle with more dressing, garnish with fresh dill, and finish with 3 tablespoons toasted sunflower seeds, flaky salt and cracked black pepper.
Notes
Dress the potatoes while they’re warm - toss them right after draining with a splash of pickle brine and olive oil.
Let the dressing rest before using - since we are using dried herb mix, give the dressing 5-10 minutes to sit after mixing. This allows the herbs to hydrate and the flavors to come together smoothly.
Nutrition
Serving: 1cupCalories: 256kcalCarbohydrates: 25gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 123mgSodium: 63mgPotassium: 664mgFiber: 4gSugar: 4gVitamin A: 556IUVitamin C: 29mgCalcium: 66mgIron: 2mg
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