This keto potato salad swaps radishes for potatoes to keep carbs low while delivering the classic dill, bacon, and creamy dressing flavors you expect. Boiled radishes mimic potato texture perfectly, making it a guilt-free side for any meal.
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Radishes. Add raw radishes (2 lbs) to a pot of water and bring to a boil. Boil, uncovered, for 15 minutes, or until a fork inserted into the center feels tender. Once cooked, drain them and remove as much liquid as possible, then slice in half.
Dressing. In a small bowl, combine mayonnaise (2/3 cup), mustard (2 tablespoons), fresh dill (2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon).
Combine. Add dry radishes, bacon (8 slices), eggs (4), celery (1/2 cup), and scallions (5) to a large bowl. Pour dressing over the salad ingredients, and toss until everything is thoroughly coated.
Chill. Place salad in the fridge, allowing the ingredients to marry until you're ready to serve. (Best if chilled overnight, but a few hours will do). Enjoy!
Store covered in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Radishes are low-carb (1g net carb per cup vs. 17g for potatoes) and have a similar texture when boiled. They absorb dressing flavors while keeping the dish keto-compliant.
Boil raw radishes for 15 minutes, uncovered, until a fork inserted into the center feels tender. Drain well and remove as much liquid as possible before slicing.
Yes. This salad is best chilled overnight so flavors marry, but a few hours in the fridge will work. Store covered in an airtight container for up to 3 days.
Mayonnaise is essential for creaminess. Mustard can be swapped for whole grain or Dijon. Fresh dill is the signature flavor, but dried dill (1 tablespoon) works if fresh is unavailable.
Yes, as written. Eggs and mayo-based dressings contain no dairy, though check your mayo brand for any additives if avoiding all animal products.
