Potato-less Potato Salad with Poached Radishes

Making this salad ahead of time, refrigerating it and serving it cold like a traditional potato salad is ideal. But you can serve it at room temperature if you didn't plan ahead.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 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


  • 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.


Any mayonnaise will work, non-dairy, regular or the like. My favorite vegan mayonnaise is Just Mayo