Potato and Pickled Onion Salad with Radishes

This vibrant Potato and Pickled Onion Salad features tender, roasted potatoes tossed with tangy pickled onions and crunchy radishes, creating a delightful balance of flavors and textures. The addition of fresh herbs and a light vinaigrette elevates this dish, making it perfect as a side for any meal. It's vegetarian and gluten-free, ensuring it fits a variety of dietary needs.

Ingredients:

• 2 cups baby potatoes, halved
• 1 cup radishes, thinly sliced
• 1/2 cup pickled red onions
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the potatoes for 25-30 minutes, or until golden and tender, flipping halfway through.
4. While the potatoes are roasting, prepare the vinaigrette by whisking together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
5. In a large bowl, combine the roasted potatoes, sliced radishes, and pickled red onions.
6. Drizzle the vinaigrette over the salad and toss gently to combine.
7. Garnish with fresh parsley before serving.