I know what you’re thinking – a potato-less potato salad? A radish potato salad? You’re judging me aren’t you? Okay I get it. But please keep reading because, I promise it works out. This “potato” salad is actually made of magic even though it doesn’t contain any potatoes. And I get that you might be really mad about that. Which, is understandable.
Agreeably, the best part of potato salad are the potatoes. Those starchy, carb-heavy, comforting good feels are the reasons why you turn to them. And as a self-proclaimed potato salad lover, (this kale and potato salad is a favorite recipe of mine), I really appreciate the potato.
However often I want to eat potato salads (like every day), and I really shouldn’t. And although I still eat potato-full potato salads, I wanted to come up with a potato-less potato salad, or this radish potato salad that I could feel better about eating more often.
Radishes, although not quite as comforting as potatoes, become transformative when cooked. They’re a cruciferous vegetable loaded with disease-fighting phytonutrients, and you want more of these in your diet. Using either the poaching method below or roasting them makes them transform from a root vegetable into a soft and tender potato-like tuber.
How to make a radish potato salad.
Radish potato salad is an inexpensive, evergreen, low in calories and high in nutrients dish. Some people don’t prefer radishes, because they’re very spicy when eaten raw, but when cooked their flavor profile changes significantly. They become mellow, less spicy, soft and potato-like.
This radish potato salad has all the components of a traditional potato salad. And with all the right textures. The radishes are soft. The dressing is rich and creamy and infused with dill and mustard. And the celery and shallots bring the right crunch. It also comes together in less than fifteen minutes. Even if you aren’t on board with this being a potato salad, I hope this inspires you to do more with your radishes. Or, with your food in general.
Radish Potato Salad with Creamy Dill Dressing
A radish potato salad but made low-carb with poached radishes. It's a keto-friendly, vegan, tangy, creamy, potato-less potato salad.
- 4 cups red radishes
- 1 cup filtered water
- 1/3 cup mayonnaise (see notes)
- 1/2 cup celery, thinly sliced
- 1/4 cup shallots, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- Wash the radishes, trim the tops and cut them in half. Place the cut radishes in a shallow pan with the water and bring it to a boil over high heat. Then reduce the heat to low, cover and simmer for 5 minutes.
- Drain the radishes and set them on a tea towel to pat dry and cool while making the dressing.
- In a small bowl mix together the mayonnaise, celery, shallots, dill, mustard, lemon juice, salt and pepper. Add in the radishes and stir to combine well.
- Serve warm, or refrigerate to chill until you are ready to serve.
Any mayonnaise will work, non-dairy, vegan, regular or the like.
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This sounds like the perfect Memorial Day picnic fare.
Emma Galloway says
Such a brilliant idea! Love it.
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!
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!
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.
Just in time for the radishes in our garden! I can’t wait to make it.
Have you tried it with greek yogurt instead of mayonnaise?
Hi Cara – I have, and it’s a great substitution.
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!
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!
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!
Will try this in the fall – after I have eaten all my potatoes!
Love this recipe, my friend is KETO, this is perfect for her!
I was so excited to experiment with radishes, since they have less carbs and calories than potatoes. Potatoes were the only thing I could not give up in my diet. Excellent recipe – I will never buy potatoes again, but instead indulge in radishes! To save on fat, one can use half mayo and half low fat, plain Greek yogurt.
Lovely recipe! It was easy to assemble and is ready in ten minutes. It was delicious as well as being very pretty visually. Thank you for posting! Where do you post the nutrition for things? I couldn’t find them for this recipe.
Hi Carol – I’m so glad you liked this recipe. I don’t track macros or post nutritional info, but I know there’s a bunch of online calculators that you can you plug recipes into. I hope that helps.
I know this is an old posted recipe but, I just discovered it. And it is absolutely delicious!