Roasted Radish and Potato Salad with Black Mustard and Cumin Seeds

Instructions

1. 1

   Heat the oven to 400°F.

2. 2

   In a medium bowl, combine the potatoes with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing to coat evenly. Spread the potatoes in a single layer on a foil-lined baking sheet and roast for 10 minutes (set the bowl aside).

3. 3

   Meanwhile, halve or cut any large radishes into wedges; leave smaller ones whole. Combine the radishes with another glug or two of olive oil and some salt and pepper in the same bowl that you tossed the potatoes in; mix well to coat evenly.

4. 4

   Using a wooden spatula or spoon, gently push the potatoes around, being careful to keep the skins as intact as possible. Push the potatoes to one side of the baking sheet and add the radishes to the other side in a single layer. Roast for another 10 to 12 minutes, or until the potatoes and radishes are tender, shaking the pan midway through. Remove the baking sheet from the oven and allow the vegetables to cool completely (this will make it easy to remove them from the pan without sticking—especially the potatoes).

5. 5

   Meanwhile, in a small sauté pan, heat 1 teaspoon olive oil over medium heat. When it's hot, add the mustard and cumin seeds and gently mix. Cook for about a minute, stirring, until fragrant, being mindful that the mustard seeds will start to pop. Remove the pan from the heat and set aside.

6. 6

   Combine the lemon juice, sugar, and 1/2 teaspoon salt in a small bowl and stir to dissolve.

7. 7

   Halve any small radishes and transfer the roasted radishes and potatoes to a bowl. Add the yogurt, mustard and cumin seeds, and scallions, folding with a spatula to combine. Add the lemon juice mixture by the teaspoonful, tasting as you go. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to develop. Bring the salad to room temperature before serving.