Radish Potato Salad
Roasted radishes turn tender and mild, then get folded into a creamy dressing with classic potato salad mix-ins.
Servings: 4 servings
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
Calories: 558kcal | Carbohydrates: 8g | Protein: 9g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 921mg | Potassium: 553mg | Fiber: 3g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 2mg