Roasted radish and potato salad

Indulge in the savory flavors of roasted radish and potato salad. Perfect blend of textures and seasonings for a satisfying culinary experience.

Ingredients:

• 10-15 radishes (your favorite variety, rinsed, trimmed, and halved or quartered depending on size)
• 3 medium Yukon potatoes (rinsed and cut into bite size pieces
• 1/4 red onion (thinly sliced)
• olive oil
• sea salt and freshly ground black pepper
• Dill Sour Cream Sauce
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 clove garlic (minced)
• 1/2 lemon (juice)
• 2 tablespoons dill (finely chopped)
• Salt

Instructions:

1. Preheat the oven to 200 °C. In a spacious bowl, mix potatoes with olive oil, salt, and pepper. Spread the potatoes on a baking sheet lined with foil and bake for approximately 20 minutes. In the same bowl, coat the radishes with olive oil, salt, and pepper. Spread them on an oven-safe sauté pan or another foil-lined baking sheet and bake for about 10 minutes until the radishes become tender.
2. While the potatoes and radishes are baking, prepare the dill sour cream sauce by combining all the ingredients in a large mixing bowl.
3. Once the potatoes and radishes are done baking, allow them to cool. After cooling, mix the roasted vegetables, fresh onions, and 1 cup of the dill sauce together. Chill in the refrigerator and serve on a delightful summer day!

Summary:

• Calories: 966 kcal
• Fat: 39 g
• Protein: 23 g
• Carbs: 139 g
• Potassium: 3548 mg
• Magnesium: 225 mg