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.
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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.
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.
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.
- 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!
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
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Radish Potato Salad (Mock Potato Salad)
- 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
- 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.
- 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.
Enjoy! – Lizzie