Pickled Vegetable and Roasted Potato Salad
 
 
Makes 4 to 6 servings
Ingredients
  • 1 English cucumber, thinly sliced
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh dill
  • 1 clove garlic, minced
  • ⅛ teaspoon crushed red pepper
  • 1½ tablespoons kosher salt, divided
  • 1 cup thinly sliced halved radishes
  • ½ cup thinly sliced red onion
  • 2 pounds assorted baby potatoes
  • 2 tablespoons olive oil, divided
  • ½ teaspoon ground black pepper
Instructions
  1. In a medium bowl, stir together cucumber, vinegar, mustard, parsley, dill, garlic, red pepper, and ½ teaspoon salt. Let stand at room temperature for 30 minutes to 1 hour; stir in radish and onion.
  2. Meanwhile, in a large cast-iron Dutch oven, bring potatoes, 1 tablespoon salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just tender, 10 to 15 minutes. Drain well; let cool slightly.
  3. Preheat oven to 400°.
  4. On a 15-inch cast-iron baking sheet, toss together potatoes, olive oil, black pepper, and remaining 1 teaspoon salt; spread in a single layer.
  5. Bake until golden brown and crisp, 20 to 25 minutes. Stir vegetable mixture into hot potatoes. Serve immediately.
Recipe by Southern Cast Iron at https://southerncastiron.com/pickled-vegetable-roasted-potato-salad/