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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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 67kcal


  • 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


  • 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.


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