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    Home » Recipes » Radishes

    Radish Potato Salad (Potato-less)

    Published: Jun 25, 2020 / Modified: Mar 23, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

    Jump to Recipe Print
    photos of ingredients and a bowl of radish potato salad with a text box in between
    photos of radishes and a bowl of radish potato salad separated by a text box
    radish potato salad topped with fresh dill in a gray bowl with a spoon
    photo of potatoless potato salad with a purple text box on top

    This delicious radish potato salad (without potatoes) is a fun twist on a classic. It’s a low carb alternative that can be served as a mock potato salad and features a healthier yogurt dressing with no mayo.

    radish potato salad topped with fresh dill in a gray bowl with a spoon

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    A few years ago, my mother-in-law Jenny introduced me to a cold radish and kefir soup that her friend Gail made. With fresh dill, hardboiled eggs, and lemon juice, the recipe was SO refreshing and delicious.

    It totally made me rethink how radishes can be used in cooking! In fact, this potato-less radish potato salad is inspired by cold radish soup. It features a lot of the same or similar ingredients and showcases just how delicious cooked radishes are!

    If you’re not a fan of the spicy taste of raw radishes, boiling them like you’ll do for this recipe subdues their flavor. Cooked radishes definitely still have a bite, but it’s subtler.

    Not only do I love the taste of this dish, but the faded pastel color of the radishes makes it really pretty! It’s a fun alternative to potato salad that makes a beautiful side for a spring or summer dinner, and you can even serve it as a main dish.

    Easter Egg radishes of all different shapes and colors spread out on a counter

    I used Easter egg radishes for this recipe. As you can see, they come in pink, red, purple, and white! When you cook them, they really look like Easter egg pastels.

    I’d definitely recommend using them for this radish potato salad if you can find them. if not, regular red radishes work great.

    ingredients for radish potato salad in a silver mixing bowl on a counter
    recipe ingredients in a silver mixing bowl smothered with a yogurt dressing

    How to Make Radish Potato Salad

    For this recipe, you’ll be cooking radishes like potatoes and boiling them. Simply bring a pot of salted water to a boil, drop in the radishes, and cook for 12 to 15 minutes until fork-tender.

    Drain and let them cool off by placing the colander in the fridge. While the radishes cool, prepare the rest of the ingredients.

    close up of radish potato salad with fresh dill in a bowl on a counter

    Expert Tips

    • Boil the eggs in advance or in a separate pot while the radishes are cooking. I love using this egg cooker to get perfect hardboiled eggs in minutes!
    • Radish potato salad is best served right away. Leftovers can last a couple days in the fridge, but it has the best flavor and texture when consumed shortly after it’s prepared.
    • However, if your radishes are still warm when you prepare the salad, I recommend letting it chill in the fridge for a half hour or so.

    You can serve this dish on the side of a lean protein source or on its own for lunch with a side of fruit.

    Craving a true potato salad while you’re here? Check out the Vegan Potato Salad Recipe with Fresh Dill!

    side view of finished recipe in a gray bowl with a napkin in the back

    More Radish Recipes

    • Loaded Radish Chip Nachos
    • Roasted Radishes and Carrots with Compound Butter
    • Radish and Black Bean Tacos with Avocado Crema
    • Watermelon Radish Salad with Citrus Thyme Dressing
    • Quick Pickled Radishes with Sherry Vinegar
    • Sheet Pan Dill Radishes and Salmon

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    radish potato salad topped with fresh dill in a gray bowl with a spoon

    Radish Potato Salad (Mock Potato Salad)

    This delicious radish salad resembles traditional potato salad but with healthier ingredients and a yogurt-based dressing.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    Servings: 4
    Calories: 67kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 2 heaping cups radishes - trimmed and sliced into bite-size pieces
    • ½ cup sliced celery
    • ¼ cup diced red onion
    • 2 hardboiled eggs - chopped
    • 2 tablespoon fresh dill - chopped

    For the dressing

    • ⅓ cup plain Greek yogurt
    • 1 tablespoon Dijon mustard
    • 1 tablespoon lemon juice
    • ½ teaspoon salt - more to taste
    • Freshly ground black pepper - to taste
    Prevent your screen from going dark

    Instructions

    • Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
    • While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, lemon juice, and salt in a small bowl.
    • Combine the radishes, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.

    Notes

    • This dish is best served right away but can be stored in the fridge for a couple of days.
    • For a variety of colors, use Easter egg radishes if you can find them.
    • Cook the eggs in advance or in a separate pot while the radishes are cooking.

    Nutrition

    Serving: 1cup | Calories: 67kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 404mg | Potassium: 238mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy! – Lizzie

    More Radish Recipes

    • baked radishes and carrots with herbs and butter on a serving tray
      Roasted Radishes and Carrots with Compound Butter
    • Mini Cucumber Sandwiches with Dill Cream Cheese
    • Radish Top Pesto
    • overhead shot of one jar with pickled radishes on a white counter
      Quick Pickled Radishes with Sherry Vinegar
    • 101

    Reader Interactions

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    1. Maverick7679

      October 28, 2023 at 9:16 pm

      5 stars
      Was quite shocked at how well this turned out.

      Reply
      • Lizzie Streit, MS, RDN

        October 30, 2023 at 3:53 pm

        I’m glad to hear you enjoyed it!

        Reply
    2. Martyna

      April 29, 2022 at 6:50 am

      Hi, can I use raw radish?

      Reply
      • Lizzie Streit, MS, RDN

        April 29, 2022 at 10:52 am

        Hi Martyna, yes you can use raw radishes but the flavor will be different since they have a spicier taste and crunchier texture than cooked radishes.

        Reply

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