This keto potato salad swaps traditional potatoes for roasted radishes, delivering classic creamy potato salad flavor at just 1.8g net carbs per serving. Roasting the radishes mellows their bite before they're tossed with a tangy dressing of mayo, dijon, pickles, capers, and hard boiled eggs.
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Preheat oven to 350 degrees.
Dice radishes into quartered chunks.
In a ziploc bag, add radishes, a splash of olive oil, and salt & pepper. Close the bag and rub or shake to mix together.
Spread the radishes out on a baking tray and roast at 350 for 15-20 minutes or until roasted looking. Let cool.
Meanwhile, make the dressing by adding the mayonnaise, mustard, dill pickles and pickle juice, red onion, capers, parsley and lemon juice. Stir together.
Add the roasted radishes and eggs. Mix together. Season with salt and pepper to taste.
Serve and enjoy!
Store in an airtight container in the refrigerator for up to 3 days; flavors improve as it sits, and no reheating needed.
baking tray · ziploc bag
Roasting at 350°F for 15–20 minutes softens the radishes and mellows their peppery bite, making them taste more potato-like and palatable in the salad.
Yes. Store in an airtight container in the refrigerator for up to 3 days. The flavors meld together as it sits, making it even better the next day.
Greek yogurt or sour cream will work, though the salad will be less rich. Use the same amount and adjust seasoning to taste.
They should look golden and slightly caramelized at the edges after 15–20 minutes at 350°F. They'll be tender when pierced with a fork.
Yes. Multiply all ingredients proportionally. Keep the roasting time at 15–20 minutes; spread radishes in a single layer on the baking tray.
