Potato-less potato salad made with poached radishes.
Potato-less potato salad.
You’re judging me aren’t you.
Please don’t judge.
Keep reading.
I promise it works out.
As I mentioned, I’m out in Denver.
Parading around my old neighborhood.
And spending as many hours and minutes and seconds and breaths as I can with my nephew. And all the other people here that I love and miss a lot. It’s Friday and it’s the holiday weekend. Yay, t’s the freaking summer everyone.
So let’s jump right into this potato-less potato salad. So I can prove to you that it is actually made of magic even though it doesn’t contain any potatoes and you still might be really mad about that. Which is, understandable.
Agreeably, the best part of the potato salad is, the potato. Those starch-y, carb-y, comforting vibes are the things that pull you in. But also I’ve been working really hard to take off my Midwestern coat. So as self-proclaimed potato salad lover {this potato and kale one from the archives is a favorite} I wanted to come up with a potato-less potato salad that I could eat more often than just every once in a while.
Radishes, although less carb-y, are equally {not quite, but hoping you’re still with me here} comforting when poached or roasted. Making them a naturally perfect potato substitution in a potato salad.
Radishes are abundant, inexpensive, low in calories and high in nutrients. They’re a cruciferous vegetables and they’re loaded with disease-fighting phytonutrients. You want more of these in your diet.
Radishes are spicy when eaten raw, so they are often overlooked as a capable mainstay veg. But when you cook a radish, especially when you poach a radish, its flavor profile changes completely. It becomes mellow, less spicy, soft and potato-like.
This potato-less potato salad has all the components of a traditional potato salad. With all the right textures. The radishes are soft. The dressing is creamy and mustardy. And the celery, shallots and dill bring the right crunch. It also comes together in ten minutes. I hope this inspires you to do more with your radishes. Or, with your food in general.
Potato-less Potato Salad with Poached Radishes
Ingredients
- 3 bunches red radishes leaves trimmed
- 2 tablespoons olive oil
- 1 cup water
- 1/3 cup mayonnaise {see notes}
- 1/2 cup celery diced small
- 1/4 cup shallots minced
- 2 tablespoons fresh dill chopped
- 1 tablespoon dijon mustard
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Wash the trimmed radishes and halve. In a large shallow pan over high heat combine the radishes, olive oil, water and a heavy pinch of sea salt. Bring to a boil uncovered. Then reduce the heat to low, cover and simmer for 5 minutes.
- The radishes should be soft and tender, and most of the water should be absorbed. Remove the radishes from the heat and set aside on a towel to cool and pat dry.
- In a small bowl mix together the mayonnaise, celery, shallots, dill, mustard, salt, pepper and lemon juice. Toss the radishes with the dressing and combine well.
- Refrigerate until you're ready to serve.
Shelly @ Vegetarian 'Ventures says
This is genius! I wouldn’t have ever guessed those weren’t potatoes at first glance. I’ve never poached radishes but you better bet I’m going to change that this weekend!
Sherrie says
At first taste you wouldn’t know they weren’t potatoes either – promise!
Kasey says
This sounds like the perfect Memorial Day picnic fare.
Em says
I might not totally buy radishes-as-potatoes, but I do love radishes-as-radishes and the color here is too pretty. Definitely game to give it a shot. Have fun in Denver!
Emma Galloway says
Such a brilliant idea! Love it.
Sherrie says
xx!
Sarah @ SnixyKitchen says
I LOVE the idea of a potato-less potato salad, especially one made with radishes! So creative.
Pure Ella says
Wow! So creative, delicious and beautiful – I can’t love this more!
Jess @Nourished by Nutrition says
I would have never thought to replace potatoes with radishes. This is such a creative recipe. I can’t wait to give it a try! p.s. I love seeing your work in FEAST Magazine. It’s always so beautiful.
Sherrie says
Aw – thanks Jess!
Lea says
This was beyond delicious! And everyone I’ve shared it with can’t believe how good it tastes and that it is made with radishes! They are so sweet, tender, just the right texture. I like them better than potatoes and don’t think I will ever look back! Also, I was able to make my batch with some of the rainbow radishes, which just added to their pretty color palate! Thank you!
Sherrie says
Lea! I’m so excited you dig it as much as I do. I know it’s unexpected, but it REALLY works. Thanks for the sharing the love, xx.
Olaiya says
This is brilliant! Giving this a go with the mess of radishes I have hanging out in the garden. Thanks for such a creative recipe!
Sarah @ SnixyKitchen says
Adding cooked radishes to a “potato” salad is such a smart way to make it healthier. I’ve been vibing hard on radishes lately and can’t wait to try this recipe this summer. Hope you had an awesome trip in Denver.
Sherrie says
Denver was lovely. Also – so exciting that soon I’ll see you! xx
betty says
Yum radishes! That actually sounds really delightful – I’ve never been a super fan of potato salad because I just don’t like potatoes that much, but this healthier version (not to mention, I love radishes) seems amazing! I’m going to bring it to a bbq/potluck thing and see if anyone comments.
Lisa says
Just in time for the radishes in our garden! I can’t wait to make it.
Betty says
I boiled the radishes so I’m not sure if that’s why they were wet when you bite into them. Anyone else experience this? Other than that it was a good recipe. It would have been better if the radishes weren’t ‘wet’.
Sherrie says
Hi Betty – boiling vs. poaching the radishes may have affected their moisture level. But patting them dry will also greatly help the “wetness”. Thank you for your feedback!
Paul says
Hi Betty – after boiling the radishes just empty the water and return the radishes to the pot while you prepare the dressing. This helps to dry them out just right. Hope this helps you!
Sherrie says
I love this tip, Paul!
MyDarlin says
I too had pretty moist radishes. I would probably let them rest on paper towels prior to making the dish to get more water out, or roast them for a few minutes after poaching.
Suanne says
I can’t wait to try this salad this weekend! I’m wondering though, how much is 3 bunches of radishes? I don’t buy radishes often but, when I do, they are in a bag. It seems like the quantity is important because all the water should get absorbed. Thank you!
Sherrie says
Hi Suanne – about three pounds. The water doesn’t necessarily need to get entirely absorbed. If you need more, add more. If you don’t need as much as you put in, simply pour out the excess. I hope you love it!
Suanne says
Thank you! I can’t wait to try this! Radishes instead of potatoes…who knew?!
Cara says
Have you tried it with greek yogurt instead of mayonnaise?
Sherrie says
Hi Cara – I have, and it’s a great substitution!
Sylvia says
Hi Sherrie! I recently joined your mailing list and I am not at all disappointed by what you’re sharing! I would have never thought of that substitution but your explanation makes total sense. My mom loves potatoes, so I want to see how she would like this, since white potatoes all the time are probably not too good in the long run. Thanks for such a creative recipe! – Sylvia
Sherrie says
Hi Sylvia – thanks for your message. I am so happy you’ve joined. I hope to continue to impress you with vegetable creations. All the love, xx!
Cecelia Nydam says
Sounds awesome! I grew way more radishes than I can use in my garden, and I was looking for a good recipe to use them up! I’m excited to try this!
Dennis says
Will try this in the fall – after I have eaten all my potatoes!
Patricia says
Love this recipe, my friend is KETO, this is perfect for her!