Radish Potato Salad

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Have serious FOMO when it comes to summer BBQs? Not anymore with this Radish Potato Salad! A low-carb twist on traditional potato salad, this simple recipe uses boiled radishes in place of potatoes.

The radishes are tossed in an ultra-flavorful, creamy dressing with celery, eggs, onion, and a sprinkling of fresh dill to take it to the top.

The BEST Keto Potato Salad

What happens when you can’t have potatoes? Replace them with another root vegetable, of course! In this case, we’re using red radishes to create a delicious, keto-friendly version of everyone’s favorite summer side dish.

It’s honestly the only thing I’ve been thinking about since I discovered this recipe. The dressing is phenomenal, made with avocado mayo, dijon mustard, relish, vinegar, and spices. It is a tangy and creamy combination with so much flavor that you’ll be craving seconds and thirds. It reminds me of my High Protein Chicken Salad, which is a spin off the classic chicken salad and is just as easy and delicious!

According to WebMD, radishes are not only delicious but also a great source of vitamin C, fiber, and potassium, making this creamy potato salad low-carb and nutrient-packed. Just as healthy eating doesn’t have to be boring, low-carb eating doesn’t have to mean sacrificing all that good flavor (or texture!).

Close up of radish potato salad on a fork.

Why You’ll Love It

A healthy potato salad recipe perfect for those on a low-carb or keto diet.
Quick and easy to make with minimal prep and cooking time.
It’s so good, you’ll take it over regular potato salad!
A great addition to a summer dinner party or BBQ.

Starring Ingredients

(Note: These are the recipe’s featured ingredients. For a complete list of ingredients and their measurements, view the recipe card below!)

Radishes: The main act in this recipe, radishes are a low-carb and keto-friendly alternative to potatoes. They have a similar texture when boiled and make for an excellent substitute.
Celery: A potato salad staple, celery adds a nice crunch and freshness to the dish.
Hard-boiled eggs: A gorgeous bright yellow pop of color and added protein.
Red onion: Provides a nice bite of flavor and texture to the potato mixture.
Avocado oil mayonnaise: I prefer this over olive oil or regular mayo because it is a healthier alternative with less saturated fat.
Greek yogurt: Adds a tangy and creamy element to the dressing, along with a small protein boost.
Dijon mustard: A subtle yet delicious kick to the dressing.
Relish: I use sweet or dill relish, depending on what I have on hand, but feel free to use your favorite kind.
Apple cider vinegar: A good potato salad is nothing without acidity, and apple cider vinegar provides that tanginess without added sugar.
Sugar-free sweetener (optional): If you like your potato salad recipes a little sweeter, add in a little bit of your favorite sugar-free sweetener.
Fresh dill: A must-have herb in any potato salad, it adds a refreshing and bright flavor to the dish.

Delicious Swaps & Variations

Apple cider vinegar: Swap the apple cider vinegar with red wine vinegar or white wine vinegar. Lemon juice and lemon zest would also be great for adding acidity to the dish.

Greek Yogurt: Sour cream or more mayonnaise can be used instead of Greek yogurt for a creamier dressing.

Dijon mustard: This radish potato salad would also taste yummy with a grainy mustard.

Add-ins: Want to add more flavor and texture? Try adding green onions or crumbled bacon to the potato salad.

Carby version: If you’re not following a low-carb diet, this recipe would still taste fantastic with red potatoes or russet potatoes.

How to Make Radish Potato Salad

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.

Ingredients for radish potato salad in a bowl.

STEP 1 – COOK RADISHES

Bring a large pot of water to a boil. Add the radishes and cook for 6-9 minutes or until they can easily be pierced with a fork.

Remove and run them under cold tap water. Drain on a clean dish towel. Let them cool while you prepare the rest.

STEP 2 – MAKE DRESSING

Next, add the celery, eggs, and onion to a large serving bowl.

In a separate small bowl, add the mayonnaise, yogurt, mustard, relish, vinegar, and seasonings. Mix well to combine. Taste and add sweetener, if desired.

STEP 3 – COMBINE & SERVE

When the radishes have cooled, add them to the large bowl. Pour the dressing on top and gently toss radishes.

Stir in the fresh dill. Taste and add a pinch of salt and black pepper if needed. Serve and enjoy!

FAQ

Are radishes good for a keto diet?

Yes. Radishes are an awesome low-carb food choice for anyone following a ketogenic diet. One cup of sliced radishes contains only about 3 grams of net carbs.

What is the nutrient information of radishes?

According to WebMD, radishes are low in calories but high in fiber, vitamins C and B6, potassium, and folate. They are also rich in antioxidants and contain small amounts of other nutrients, such as calcium and iron.

How do you eat or cook radishes?

Radishes can be eaten in many different ways. They are commonly used in salads, either sliced or diced. You can also grill, pickle, or roast radish, as well as add them to stir-fries for a crunchy texture and tangy flavor.

In this recipe, we boil the radishes to soften them so they mimic the texture of potatoes in a traditional potato salad.

How to Store

Store any leftover radish potato salad in a sealed container in the refrigerator for 3-4 days. It is best eaten fresh but can be stored longer if necessary.

What to Serve with this Radish Potato Salad Recipe

This radish potato salad makes a great side dish for any summer barbecue or picnic. It pairs well with grilled meats like my Joojeh Kabab (Persian Chicken Kabab Recipe and alongside veggie-filled salads like this Mediterranean Cucumber Salad (Salad Shirazi).

You can also serve it as a topping for burgers, sandwiches, or wraps for an added crunch and tangy flavor.

More Recipes You’ll Love

Yield: 6 servings

Radish Potato Salad

What happens when you can't have potatoes? Replace them with another root vegetable like radishes! This is a delicious, keto-friendly version of everyone's favorite summer side dish.

Prep Time 10 minutes

Cook Time 9 minutes

Total Time 19 minutes

Ingredients

3 bunches radishes, chopped into bite-sized pieces (approx. 3 cups when cut)
½ cup celery, finely diced
3 hard-boiled eggs, chopped small
⅓ cup red onion, finely diced
2 tbsp avocado oil mayonnaise
½ cup Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons sweet or dill relish
2 tablespoons apple cider vinegar
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon celery salt
Sugar-free sweetener, add to taste (optional)
1-2 tablespoons fresh dill, chopped

Instructions

Bring a pot of water to a boil. Add the radishes and cook for 6-9 minutes or until they can easily be pierced with a fork. Remove and run them under cold tap water. Drain on a clean dish towel to cool.
Add the celery, eggs, and onion to a large bowl.
In a small dish, add the mayonnaise, yogurt, mustard, relish, vinegar, and seasonings. Mix well to combine. Taste and add sweetener, if desired.
When the radishes have cooled, add them to the bowl. Pour the dressing on top and gently toss.
Stir in the fresh dill. Taste and add salt and pepper if needed.

Notes

Store any leftover radish potato salad in a sealed container in the refrigerator for 3-4 days. It is best eaten fresh but can be stored longer if necessary.

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