Roasted Radish, Potato & Egg Salad -

Potato, Egg & Roasted Radish Salad

A Spring Salad with a lemon, mustard dressing.
Course Salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Michelle Alston


  • 350 g Baby Potatoes , washed and cut in half lengthways, if they are very small leave them whole
  • 200 g radishes
  • 4 medium free range eggs
  • 4 spring onions , sliced
  • 50 g mixed leaves , I used watercress, rocket and baby spinach
  • 1 tbs salad cress (optional)
  • 1 tbs finely chopped parsley
  • 1 small knob of butter
  • A small pinch of sea salt
  • A little freshly ground black pepper
  • For the dressing:
  • 1 heaped tbs wholegrain mustard
  • Juice of half a lemon , 4 tbs
  • 4 tbs extra virgin olive oil
  • A pinch of sea salt
  • A little freshly ground black pepper


  • Pre heat the oven to 200 degrees C
  • Add the potatoes to a large pan of water, bring to the boil, reduce to a quick simmer and cook the potatoes for about 20 minutes or until they are cooked. When cooked drain the potatoes and place them in a bowl with the parsley and butter, mix well and set aside.
  • Top and tail the radishes, cut them in half length ways, leave any small ones whole. Place the radishes on a baking tray, add the olive oil, sea salt and black pepper,make sure all the radishes are covered in oil, making sure the radishes are skin side down. Roast for 10 minutes or until the white of the radish has turned a golden brown colour. When the radishes are cooked add them to the potatoes and mix well.
  • Now make the dressing, add the mustard, lemon juice, sea salt and black pepper to a small bowl and whisk together. Whisk in the extra virgin olive oil one tablespoon at a time, set aside until you are ready to use.
  • Add the eggs to a medium pan, cover with water and bring to the boil, boil for 5 minutes for hard boiled eggs. After 5 minutes drain off the hot water and fill the pan up with cold water, leave for a minute or two for the eggs to cool. Once cool, peel the eggs and cut in half length ways.
  • Arrange the salad leaves on a large serving dish, add the potatoes, radishes, spring onion, and eggs, sprinkle some salad cress over it all and serve with the dressing.