Try this radish potato salad for a simple make-ahead salad that’s crunchy, colorful, and low carb. It’s the perfect dish for cookouts and backyard barbecues.
Holly’s Recipe Highlights
- Flavor: Roasting radishes brings out a mild, slightly sweet flavor that makes them the perfect copycat for cooked potatoes.
- Why Make It: This potato-less potato salad brings all the classic potato salad satisfaction, but with fewer carbs.
- Skill level: This sheet-pan salad is so easy! Bake radishes on parchment for quick cleanup, then mix, and chill. Use pre-cooked bacon and eggs to make it even quicker.
- Serving: Best served cold after a long chill for the best flavor. It’s delicious with Instant Pot BBQ ribs and an asparagus Salad.
Best Ingredients for Classic Flavor
- Radishes: Roast radishes until they are soft enough to pierce easily with a fork. This helps mellow their bite and gives them a texture similar to potatoes. Cut larger radishes in half so they cook evenly.
- Hard-Boiled Eggs: Chill eggs before chopping so you get clean, neat pieces. Leave the chunks slightly larger for a creamy, classic salad texture.
- Veggies: Green onions add fresh flavor, dill pickles give that classic tang, and celery is crisp and crunchy. You can soften the onions in cold water, use relish and brine for extra zip, or swap in cucumber for a gentler crunch.
- Bacon: Crisp bacon gives the best texture, so stir some in at the end or sprinkle it on top to keep it nice and crunchy. Turkey bacon or diced ham can work well in place of regular bacon.
- Dressing: This dressing mixes creamy mayo with mustard for classic potato salad flavor. Boost it with seasoning salt and optional garlic powder. Swap in avocado mayo, Dijon, fresh dill, celery seed, or paprika to adjust the taste.
How to Make Radish Potato Salad
- Roast radishes with oil and seasonings until tender. Let cool.
- Whisk dressing, then toss with radishes, pickles, celery, eggs, green onions, and bacon.
- Chill 2 hours before serving.
Make-Ahead and Leftovers
Refrigerate: Store in an airtight container for up to 4 days, the flavor will improve as it sits. Stir before serving, then sprinkle with reserved green onions and bacon on top.
Freeze: I do not recommend freezing any dish that contains eggs and mayo because they can separate and turn watery.
Low Carb Cookout Sides
Did you make this Radish Potato Salad? Leave a comment and rating below.
Radish Potato Salad
Equipment
Ingredients
- 6 cups radishes
- 2 tablespoons olive oil
- salt & pepper to taste
- 4 hard boiled eggs chopped
- 2 green onions sliced
- ¼ cup dill pickles chopped
- ½ cup celery chopped
- 4 slices bacon cooked & crumbled
Dressing
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ½ teaspoon seasoning salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- Wash radishes and cut in half if large. Toss with olive oil, salt & pepper. Roast 30 minutes or until tender. Cool completely.
- In a large bowl, whisk together the dressing ingredients, including mayo, mustard, seasoning salt, black pepper, and garlic powder.
- Toss dressing, radishes, eggs, dill pickles, celery, and bacon in a large bowl.
- Refrigerate for at least 2 hours before serving.
Notes
- Store in the refrigerator in an airtight container for up to 5 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I just made this salad. It’s soooooo good!! I didn’t change a thing.
So happy to hear that you love this radish salad Tracy!
Oh my goodness! This is absolutely delicious! I did change a two things, I used half mayo and half Greek yogurt, and left out the bacon. I loved it even warm so I with it cold the next day, excited to find out. This will be my new Potato salad (mock) with do guilt.
Thank you for sharing!
Thanks for sharing Annie!
This was absolutely delicious!!! I can’t wait to have leftovers with supper tonight!!!
Do you have to roast the radishes? I love raw radishes but don’t care for them roasted. I am just thinking, other than being crunchier raw, what purpose roasting them has in the recipe?
You could leave them raw if you prefer.
Roasting really takes away the radish heat and flavor. This tastes just like potatoes! Very good!
Great to hear you liked it, Toni!