Keto Potato Salad

Name: Keto Potato Salad With Daikon Radish
Prep time: 15 min
Cook time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups Daikon radish (cubed); 1 tsp salt; 1/4 cup celery (diced); 1/4 cup onion (diced); 4 hard-boiled eggs (diced); 1 tbs apple cider vinegar; 1/4 cup sour cream; 1 cup mayo; 1 tsp mustard; 2 tbs fresh dill; 4 or 5 strips of bacon (precooked and crumbled); 1/4 cup green onion (diced)

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This keto potato salad swaps traditional potatoes for boiled daikon radish, delivering a creamy, bacon-studded side that tastes better when prepared a day in advance. The radish absorbs the tangy vinegar and mayo dressing while staying tender.

🌍American 🥗Keto 🏷️Keto potato salad recipe

Servings

8

Recipe Source

View original recipe

From Lowcarbinspirations

Ingredients

12 Ingredients

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Instructions

1
Wash and peel the Daikon radish. Cut it into slices and then into 1-inch cubes (as seen in the keto potato salad video tutorial)
2
Place the prepared Daikon radish into a large pot filled with water enough to cover the radishes.
3
Bring it to a boil and let it cook 0n the stovetop for about 15 minutes. Just enough for the radishes to be nice and soft.
4
Drain the radishes. Allow the radishes to sit in a colander for about 5 minutes to make sure all of the liquid is seeped out.
5
Sprinkle the radishes in the colander with salt. This will help pull the moisture from the radishes while it drains.
6
Pat the radishes down with a paper towel and set them aside to cool.
7
In a large bowl, combine the celery, onion, diced hard-boiled eggs, apple cider vinegar, sour cream, mayo, dill, and mustard.
8
Mix the ingredients until it's fully combined and creamy.
9
Add the fully drained Daikon radish and precooked bacon crumbles and mix it again until it's fully combined.
10
Top with the green onion and serve cold.

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Tips & Notes

Pro tips

Cut daikon radish into uniform 1-inch cubes so they cook evenly in 15 minutes and absorb the dressing consistently.
After boiling, allow radishes to drain for the full 5 minutes and pat dry thoroughly—excess moisture dilutes the creamy dressing.
Make the salad at least 4–6 hours ahead, or preferably the day before, so flavors meld and the radish fully absorbs the tangy, creamy dressing.
Use precooked bacon to save time, and crumble it just before mixing to keep pieces intact rather than breaking down into the dressing.

Substitutions

Sour cream → Greek yogurt (tangier, slightly thinner; use 3 tablespoons and thin with 1 tablespoon mayo)
Apple cider vinegar → white wine vinegar or lemon juice (same amount; vinegar adds sharper tang, lemon is milder)
Fresh dill → 1 tsp dried dill or fresh tarragon (dried is more concentrated, use half the amount)
Bacon → smoked tempeh strips or coconut bacon for a plant-based or vegan variation

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; flavor improves after 24 hours. Stir gently before serving.

Common Questions

Can I use regular potatoes instead of daikon radish?

Yes, but it won't be keto-friendly. Use the same amount of cubed potatoes and boil for 15–20 minutes until fork-tender. The flavor profile will be richer and less peppery.