Creamy Radish Potato Salad
This creamy and tangy potato-less salad uses poached radishes as a low-carb alternative to traditional potatoes. Tossed in a rich dill and mustard dressing with crunchy celery and shallots, it's a satisfying keto-friendly side dish that comes together in just fifteen minutes.
Instructions
- 1
Wash the radishes (4 cup), trim the tops, and slice them in half.
- 2
In a shallow pan, combine the radishes and water (1 cup). Bring to a boil over high heat, then cover, reduce to low, and simmer for 5 minutes until tender.
- 3
Drain the radishes and pat them dry with a tea towel. Allow them to cool slightly.
- 4
In a bowl, mix together vegan mayo (0.33 cup), celery (0.5 cup), shallots (0.25 cup), fresh dill (2 tbsp), dijon (1 tbsp), lemon juice (1 tsp), sea salt (0.25 tsp), and black pepper (0.5 tsp).
- 5
Add the poached radishes to the dressing and stir well to combine.
- 6
Serve the salad immediately while warm, or chill in the refrigerator before serving.
Nutrition Facts
Per portion