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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
Cook Time 15 minutes
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