Garlicky Roasted Potato and Radish Salad

  • 1 pound small Potatoes, halved      

  • 1 large Black Radish, chopped small   

  • 3 Tbs Olive Oil

  • 1 1/4 tsp Salt    

  • 1/2 tsp Pepper    

  • 4-6 Cloves Garlic, finely chopped          

  • 4 Tbs Mayonnaise

  • 1 Tbs Lemon Juice   

  • 1 tsp Dijon Mustard

 

Preheat the oven to 400 degrees. Place cut potatoes and radishes, skins on, into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes and radishes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.