Radish “Faux-tato” Salad
Course: Salads u0026amp; Side DishesCuisine: AmericanDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
20
minutesCalories
147
kcalTotal Carbs
5
gramsNet carbs
3
gramsFat
13
gramsProtein
4
gramsFor the 4th of July, my wife made an amazing potato salad. It was so wonderful, I wish I could have had more. But given that I’m keto, I had to limit myself to just a couple of bites. I’ve taken my wife’s recipe, though, and converted it to keto by utilizing radishes instead of potato. The end result will fool most people into thinking you just used red potatoes.
Ingredients
2 pounds radishes, trimmed (910g)
4 large hard boiled eggs
1/2 cup mayonnaise (115g)
1/2 cup sour cream (115g)
1 TB yellow mustard (15mL)
1/4 cup finely diced red onion (35g)
1/2 cup finely diced celery (65g)
1/2 cup finely diced dill pickle (65g)
2 TB finely chopped fresh dill (6g)
salt and pepper, to taste
Directions
- Remove the stems and root ends from the radishes and cut into half inch pieces. Depending on their size, this may mean quartering the radishes or cutting into eighths.
- Place radishes in a large stock pot and cover with with water. Bring to a boil over high heat and continue to boil for 15-20 minutes or until a toothpick can easily pierce them. See note below.
- Once the radishes have reached your desired firmness/softness, drain them, rinse them with cold water, and after they have cooled a bit, transfer them to the fridge for at least an hour or up to overnight.
- Cut the hard boiled eggs in half and transfer the yolks to a large mixing bowl. Chop the egg whites and set aside.
- Mash the yolks with a fork, then add the mayo, sour cream and mustard to the mixing bowl and combine with a fork or spatula.
- Add the onion, celery and pickle and stir until uniformly mixed, then add the dill and stir to combine.
- Taste the mixture at this point and add salt and pepper to taste.
- Add the chopped egg white and fold in with a spatula.
- Add the chilled radishes and fold in with a spatula.
- Serve immediately or refrigerate overnight for the flavors to really come together.
Recipe Video
Notes
- Nutritional information is based on a serving size of approximately 3/4 cup.
- Boil for 15 minutes if you like the texture of your “potato” salad more firm or 20 minutes if you like it softer. At 20 minutes, you should not pick up any peppery flavor from the radishes.
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I am so impressed with your recipes and your YouTube channel. Thank you for all you share. Your recipes have saved my health.
Thank you 🙂
Made.this today. Way easier to make than Chris’s potato salad recipe! I love radishes but have never cooked them before. Yes, the peppery flavor disappears. I think I could’ve cooked them a minute or so less and had a better texture. I liked it quite a bit, hubby thought it was ok (he is not low carb or keto). Thanks for such an easy recipe.
Glad you liked it.
I made this today. It was an excellent “faux”tato salad. Sadly, I was a little short on radishes, so it was a little heavy on the dressing, but the dressing is one that is right in my taste area. The directions for this were clear, and I went with the shortest cook time for the radishes knowing that even running cold water over them they would keep cooking for a while. The texture turned out perfect for me. I think next time I make it I will add some sliced or diced fresh radish to it to get some of that peppery flavor from the radish which I really like. Overall, the recipe is a keeper, and I will use radishes when modifying some of my own potato salads. I think I am going to really miss when getting inexpensive fresh radishes ends when the weather turns cold.
I deviated from the recipe a little by peeling them rather than having the skin on. This was just fantastic and you are correct that it was hard to put away!
I sooo hoped I would love this recipe. I used a Daikon radish instead of regular ones because it was supposed to be milder. I cooked it in boiling water until just tender. I made your recipe exactly as written. Everything tasted good except the “faux-tato” cubes. They were not especially radishy tasting or spicy, but the insides were very watery. Not sure if I should have tried to dry them off before adding the rest of the ingredients or dry them out using paper towels or cloths; like you do with zucchini slices/zoodles. Probably won’t try it again considering all the ingredients I wasted for the recipe. Very sad.
I think daikon radishes are more watery than “regular” radishes. Maybe try a small batch to see what you think
Definitely use the regular ones and not daikon. Daikon is great for a gratin but they neither taste the same nor do they feel the same as a regular radish. The daikon can be quite peppery and has a much softer consistency that is not similar to potatoes, at all while radishes comes much closer in consistency to potato. Cooked, they are not peppery but can be quite peppery when raw.
Just use regular radishes. My husband is not on keto and potato salad is his favorite food. He loves salad made with radishes—I just make it the way I would normally and sub the radishes for the potatoes. They also are delicious fried like home fries. They have a potato skin flavor.
I’m excited to try this recipe. I’m just now starting back on keto. I’ve had health issues, which have led to weight gain. Long story. Anyway, I sometimes struggle to get enough veggies in my diet. I can only have cooked veggies. I can’t eat anything raw. That stinks, so, to make this I’ll have to leave out the pickle and celery. I can eat small amounts of raw onion without pain. I’ll just have to try it to see how it goes. Thanks, Steve, for what you do.
Hi Steve! 👋🐈 Newbie to your site and a warning… I do get a bit verbose.
I subscribed to your YT channel after viewing the piece about quantifying 3 breads as keto, which all were purchased at Walmart. Briefly, you sold me on subscribing as you were reading off the ingredients of the first bread… I was mimicking almost word for word! Reading ANY “keto friendly” product ingredients is always my first measure of purchasing. Also, my purchase no-go measure, if the list of ingredients tends to get long with chemical compounds. I like my concept of keeping it dumb and simple.
Well, there was nothing brief about that… sorry.
Your radish “potato” salad. I eat salads. I loved them as a vegetarian, which made my transition into keto much easier. It was the giving up anything “sugar” related that was hard. I went through about 2 weeks of de-tox, that keto flu. Adapting to meat and fats in my diet again was probably just as hard.
I am careful as to what goes into my salad. Diced radishes are a given. The problem is that I buy them in a bag, trimmed (without greens). For the same price as a small bunch, there are around 12-14 large bulbs in a bag.
As I only use 2-3 radish per salad… I end up tossing out several radishes after 3 salads. Yesterday, staring with guilt at the bag, I was wondering that there ought to be something one can do with radishes. Ridiculously, that has been a fleeting thought since April of last year when I went into keto mode (have lost 73#’s!!!!!).
After subscribing, I went to your channel to see “what is this guy all about?” How “keto” is he? Your description of self that included “dirty keto”… LOVED IT!!
I scrolled down the intro pics of some delicious dishes and RADISH “POTATO” SALAD! Is this insane or what?? I am an old bacteriologist turned chemist… I do not believe in coincidences.
And that, my son, is how I bought into your flock of minions! Well done, Grasshopper! See you in the funny papers. 🤗👋
Well, thank you. I hope you enjoy the potato salad. One thing I’ve learned is that after boiling the radishes, if you just leave them in a colander on top of a plate in the fridge over night, a fair bit of the moisture will drain/evaporate, making for a less watery salad.