Roasted Radishes And Potatoes Creamy Dill Kefir Dressing Recipes

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ROASTED RADISHES AND POTATOES + CREAMY DILL KEFIR DRESSING



roasted radishes and potatoes + creamy dill kefir dressing image

If you're looking to switch up your routine dinner sides, we've got just the thing for you: roasted radishes and potatoes with an irresistibly creamy dill kefir dressing! Ready and...

Provided by Brittney

Categories     appetizers and sides

Time 25m

Yield 4

Number Of Ingredients 11

roasted radishes and potatoesradishes 1 bunch (250 g)
baby potatoes 10 oz (300 g)
olive oil 2 tbsp
garlic powder ½ tsp
salt and pepper to taste
microgreens (optional) for serving
creamy dill kefir dressingplain kefir ½ c (120 ml)
crumbled feta ⅓ c (50 g)
garlic 1 clove
fresh dill 2 tbsp
salt to taste

Steps:

  • Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.
  • Rinse the potatoes and radishes and cut into halves (or quarters if they're on the larger side).
  • Toss the veggies with the olive oil, garlic powder, salt and pepper and place on the baking sheet. Roast for 25-30 minutes or until slightly golden.
  • While the radishes and potatoes are roasting, make the dressing. Add all ingredients for the dressing to a blender or food processor and process until smooth.
  • Serve the potatoes and radishes on a bed of microgreens (if desired) and top with kefir dressing.

RADISH POTATO SALAD



Radish Potato Salad image

This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.-Lydia Garcia, Hanover, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

5 medium red potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Dash pepper

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

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