Roasted Radish ‘Potato’ Salad

A wonderful way to enjoy those outdoor get togethers without the weighted down feeling! Great for a dish to pass that is better made ahead of time for an easy evening!

All about those textures! There are many ways to substitute a potato in this salad, most widely used are turnips, radishes, and cauliflower. When looking to substitute a recognizable food like a potato, I either like a really good ‘fake’, or go in a completely different direction of embracing the alternative. In this dish, radishes bring the color of a baby red potato, and when roasted, take on a similar soft consistency. The same result can be accomplished if you boil the radishes, and may ultimately be your preferred method. Why I like roasting is to create that outer skin that keeps them from becoming too mushy with the rest of the salad. But to each their own-comment below and let me know what you try and how it turned out!

Play to your palate. Whatever the starch you use in this salad, everyone seems to have their own secret family recipe for herbs and spices, and embrace that! When I make this salad, I tend to play up the fresh garden aspect, and go heavy on herbs, celery and onion to bring out crunch and flavor-especially that glorious dill! But I understand that’s not everyone’s cup of tea and some prefer a more muted type of side dish for their table. The parsley and dill here can be altered as you see fit, and it makes for a fun experiment to add a little more dill as you combine ingredients. The flavor becomes stronger as it chills so save some for garnish!

Looking for other ways to use those spring radishes? Check out these creative recipes:

Sauteed Chives and Asparagus with Radish Breakfast Medallions

Mustard on Mustard Salad with Pickled Radishes and Arugula

Ramp, Carrot and Radish Kimchi

Creamed Radish Greens with Dijon Swiss Sauce

Grilled Barramundi with Radish Cilantro Salsa

Summer is in full swing and we are on a mission to try out new and creative recipes with those seasonal veggies! Stay tuned for market tours and kitchen experiments using those findings!

Head over and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!

Roasted Radish ‘Potato’ Salad

Hannah

A lower carb version of a classic favorite, this potato salad swaps in roasted radishes for a lighter and delicious option!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Salad, Side Dish

Cuisine American, French, Mediterranean

Servings 4

Equipment

• Air Fryer or Baking Sheet
• Mixing bowl
• Kitchen knife

Ingredients

  

• 4-5 cups Radishes, quartered
• 2 tbsp Olive Oil
• Salt and Coarse Black Pepper
• 4 large Hard Boiled Eggs
• 2 stalks Celery
• 1/4 large Red Onion
• 2 sprigs Fresh Dill
• 2 sprigs Fresh Parsley
• 3 tbsp Mayo
• 1 tbsp Apple Cider Vinegar
• 1 tsp Dijon Mustard
• 1/2 juice Lemon
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Dried Mustard (optional)
• Salt and Black Pepper

Instructions

 

• Clean and quarter radishes. In mixing bowl, toss with olive oil, salt and pepper. Either place on a baking sheet and bake for about 20 minutes at 400 until roasted, or place in air fryer, both tossing throughout. Remove and set aside to cool.
• In mixing bowl, add chopped celery and red onions, mayo, apple cider vinegar, mustard, parsley, dill, lemon and dried spices. Stir to mix well, and carefully add in sliced hard boiled eggs, carefully mixing (choice to leave one out for garnish).
• Add cooled radishes and mix well. Place in refrigerator to chill at least 4 hours. To serve, toss and add radish, eggs, and more fresh herbs to garnish. Enjoy!

Keyword Dill, eggplant, Keto, Low-carb, Potato Salad, Radish, vegetarian