Potato salad is a summer picnic staple, and it seems like there as many different kinds of salads as there are tastes. I’ve talked about my family’s potato salad and a different version I made for Memorial Day last year. I made another one this year. Actually, I initially made it to use up our CSA radishes last week, and made it again by request for a BBQ lunch I hosted this weekend. I did not use radishes the second time around. The CSA green onions also went into the salad.
Like the blue cheese potato salad from last year, this is different from the classic mayo-based version, but still has a traditional feel to it, thanks to the bit of mayo added to the yogurt dressing. It also gains extra flavor from roasting the potatoes, rather than boiling them. All of this results in a tangy, creamy, highly-flavored potato salad that makes a nice change from the usual.
Here’s what you do – adapted from “Roasted Radish and Potato Salad” from Food 52
The major changes I made include adding mayo to the yogurt dressing, using regular mustard seeds instead of black ones (could not find the black seeds), and omitting the radishes the second time I made the salad. If you omit the radishes, just add more potatoes.
Serves 2 to 3 – can be doubled at will
1 large Yukon gold potato, cut into bite sized pieces
Extra virgin olive oil
Freshly ground black pepper
1/2 teaspoon black or regular mustard seeds
1/2 teaspoon whole cumin seeds
1 tablespoon plain yogurt – I used low-fat Greek yogurt
1 tablespoon mayonnaise (could also use twice the yogurt and leave out the mayo)
2 tablespoons thinly sliced green onions
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
Mix the lemon juice with the salt and sugar in a small bowl until dissolved. Set aside.
Preheat oven to 400 degrees. Combine potatoes with a tablespoon or two of olive oil, sea salt, and a few grinds of black pepper in a large bowl. Toss evenly to coat. Transfer potatoes to a foil-lined baking sheet in a single layer. Roast 10 minutes.
While the potatoes are roasting, cut the radishes in half, or quarters for larger ones. Add radishes to the same bowl you mixed the potatoes, and also add a tablespoon or two of olive oil, some sea salt and pepper. Mix well.
Once the potatoes have roasted for 10 minutes, using a wooden spoon or spatula, gently push potatoes to one side of pan, trying to keep the skins in-tact. Add radishes in a single layer to the other side.
Continue to roast for another 10-15 minutes or until potatoes and radishes are tender. After about the first five minutes, take out the pan and turn everything or shake the pan. Start checking after ten minutes to ensure everything doesn’t overcook.
Meanwhile, in a small skillet, heat 1 teaspoon of olive oil over medium heat. When hot, add the mustard and cumin seeds and stir with the oil. Cook for about a minute, until fragrant. Be careful, the mustard seeds will pop when heated. I used a splatter screen. You could also use a wooden spoon to shield the seeds. Remove pan from heat and set aside.
Mix together the yogurt, mayo, green onions, mustard and cumin seeds. Add one and a half teaspoons of the lemon/salt/sugar mixture. Taste the dressing. Add more lemon juice mix if you’d like. I added almost all of the mixture to the dressing.
When the potatoes and radishes are done, remove pan from oven and allow vegetables to cool slightly. Transfer roasted radishes and potatoes to a bowl. Add yogurt mixture. Fold to combine. Cover salad and refrigerate for at least an hour to allow flavors to develop. Bring salad to room temperature before serving.