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Radish Salad (Mock Potato Salad)

A crunchy & colorful low carb salad
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 595kcal
Author Holly

Ingredients

  • 6 cups radishes
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 4 hard boiled eggs chopped
  • 2 green onions sliced
  • 1/4 cup dill pickles chopped
  • 1/2 cup celery chopped
  • 4 slices bacon cooked & crumbled

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon seasoning salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 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.
  • Toss dressing, radishes and remaining ingredients in a large bowl.
  • Refrigerate for at least 2 hours before serving.

Nutrition

Calories: 595kcal | Carbohydrates: 9g | Protein: 11g | Fat: 57g | Saturated Fat: 10g | Cholesterol: 218mg | Sodium: 1046mg | Potassium: 569mg | Fiber: 3g | Sugar: 5g | Vitamin A: 429IU | Vitamin C: 27mg | Calcium: 86mg | Iron: 2mg