Low Carb Keto Potato Salad
A delightful and low-carb alternative to traditional potato salad made with roasted radishes, creamy dressing, and hardboiled eggs.
Ingredients
Main Ingredients
- 4 bunches radishes, diced into quarter chunks Substitutable with other low-carb vegetables.
- 1 splash olive oil
- 4 large hardboiled eggs, diced
- 1 cup mayonnaise Can substitute with Greek yogurt or avocado-based spread.
- ¼ cup Dijon mustard
- ¼ cup chopped dill pickles Plus 2 tablespoons pickles juice.
- ½ cup diced red onion
- 2 tablespoons capers
- 2 tablespoons chopped parsley Plus extra for garnish.
- ½ large lemon, juiced
- to taste Salt & pepper
Instructions
Preparation
- Preheat your oven to 350 degrees.
- Dice the radishes into quartered chunks.
- In a Ziploc bag, combine the radishes, a splash of olive oil, and salt & pepper. Seal the bag and shake to coat the radishes evenly.
- Spread the radishes out on a baking tray and roast for 15–20 minutes or until they appear roasted. Once done, let them cool.
- In a separate bowl, prepare the dressing by mixing the mayonnaise, Dijon mustard, dill pickles and pickle juice, red onion, capers, parsley, and lemon juice until well combined.
- Once the radishes have cooled, add them along with the hardboiled eggs to the dressing mixture. Stir gently to combine.
- Season with additional salt and pepper to taste, then serve and enjoy!
Notes
For added crunch, try mixing in some diced bell peppers or shredded carrots. Make sure to let the roasted radishes cool completely before mixing them into the salad.