Cold, crunchy veggies piled atop hot creamy potatoes create a deliciously satisfying foil of textures and flavors in our Pickled Vegetable and Roasted Potato Salad.
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
- 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.
- 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.
- Preheat oven to 400°.
- 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.
- Bake until golden brown and crisp, 20 to 25 minutes. Stir vegetable mixture into hot potatoes. Serve immediately.
