Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
So, I know that when I tell you this low carb Faux-Tato salad tastes like the classic potato salad that we all know and love you are going to be a little bit excited and A LOT suspicious.
I get it. I didn’t think this would work either. And, if you are the suspicious type…I’m right there with you.
I mean, we all know that potatoes have almost as many carbs as just eating sugar right out of the bowl…right? And, there is no such thing as “Keto Potato Salad”.
I am also pretty sure that when I tell you that it’s made out of radishes you might feel the urge to click away from my site. I get that too.
But, hear me out before your go…
I am a confirmed raw radish hater. I think they smell like an onion and a cabbage had a baby.
I am not a very picky person when it comes to veggies. But I don’t care for these raw.
Nevertheless, here we are. If it were not for Keto I would have happily never thought about radishes again.
One day I was reading another blog that had a recipe for fried radishes in place of fried potatoes as a dinner side dish.
I cant remember which blog but they raved about them so I decided to try and make a Potatoes O’Brien “Faux-tato” dish for breakfast. To my AMAZEMENT it was good.
I danced a happy jig because I love breakfast food. And, it was fun to convince my husband (also a radish skeptic) to try it.
This may not taste EXACTLY like my Grammy’s Church Picnic Potato Salad Recipe but it’s damn close. I have tried the cauliflower ” mock potato salad” and it didn’t quite make the cut. But this…is good.
If you are wondering…the answer is no. This does not have a “radishy” flavor AT ALL. Boiling takes care of that problem.
So if you made it this far…
Let’s get to it:
- First you will need to hard boil the eggs and let them cool so that you can peel them.
- Fry the bacon if you are using it so you can let that cool and chop it up.
Choose the healthiest looking radishes that you can find. Size doesn’t matter much in terms of taste or texture.
We are going to boil both of those out of these babies anyway. I always buy two bunches of radishes no matter what size the individual radishes are.
The agricultural industry does a fine job of keeping the bunches somewhat consistent in terms of how much is in each bunch no matter the size of the taproot.
- chop the radishes to the same size you would for potato salad. (1/4 to 1/2 inch pieces)
If the radishes are small you can quarter them. If they are larger than you can dice them into bite sized pieces.
- Boil the chopped radishes for 20-40 minutes in salted water.
These cook a little faster than potatoes. The boiling times are dependent on altitude.
Test them with a fork to make sure they are tender. You definitely DO NOT want them to be crunchy at all. If they are crunchy…they will keep the radish flavor.
They HAVE to be soft and the red skin will get lighter. If you let them soak until the water cools after you have turned off the heat they will be almost white. ( This takes a long time and I don’t recommend it if you are in a hurry.
- It’s a good idea to chop and boil the radishes while you are boiling the eggs and frying the bacon so that they can cool while you are gathering and chopping your other ingredients.
Rinse the radishes with the hottest water that comes out of your tap.
As the radishes cool, they will dry and this will keep water out of your salad.
It’s not a big deal but it keeps the consistency nice and creamy if you are planning on storing it in the fridge for a day or two.
Otherwise you will need to stir the salad the next day before serving. the water will separate out and this is okay…there is nothing wrong with it. It’s just not as pretty as it could be.
They look like little red potatoes. Nope…I don’t know what they taste like plain. I didn’t test them. But I wish I did…that’s okay. I will be making this one again.
- This is an obligatory statement…make sure that you have all of the ingredients that you need before you move on.
It stinks to get started on a recipe and find out that you need to make a trip to the store.
( This post may contain affiliate links. As an Amazon associate I may make a small commission at no cost to you when you make a qualifying purchase.)
- If you have a favorite potato salad recipe you can feel free to add your own ingredients to the boiled radishes.
Just remember to calculate the macros if you are on a strict Keto Diet for health reasons.
You might notice that I use green onions in this recipe instead of the traditional red onions. Green onions have a lot less carbs and still give you the flavor.
I also do not include pickle relish in my recipe. It’s optional.
If you add relish just make sure it either “dill pickle relish” or that you are keeping track of how much you add. Sweet pickles can tally up to a lot of carbs quickly.
- Once you have everything gathered just put it in a medium mixing bowl and combine.
I have this set of mixing bowls and love them because they have lids. That means less dishes because once it’s mixed up I just put the lid on and pop it in the fridge.
- Don’t be afraid to experiment.
Add whatever you like and leave out what you don’t. My mother in law doesn’t like all of the extras and leaves the eggs out.
You’ll need a lot more radishes if you are going to do this but you can customize it to your family’s tastes.
- Fry some extra bacon or reserve for the presentation.
I like pretty food and a sprinkling of bacon and green onions makes this side dish look amazing.
If you are going to make this for a picnic make sure to check out the sandwich rolls too.
And, if you make this with some ice cream for dessert you are going to forget that you have gone Keto.
That’s it….start making your salad! And, please let me know if you have any questions or any ridiculously fantastic additions.
Keto Faux-tato Salad
- 1.5 Cups Diced radishes ( About two bunches)
- 4 hard boiled eggs chopped
- 1/4 cup green onions ( about one small bunch) or to taste
- 1/2 cup Celery thinly Sliced
- 6 slices crispy bacon crumbled
- 1/2 cup mayonnaise
- 1/4 cup mustard or to taste
- salt to taste
- pepper to taste
- Dill Pickle * optional and to taste
- Quarter the radishes. Or cube if they are very large.
- Boil the radishes in salted water for 20-40 minutes. ( Or until fork tender)
- Rinse the radishes off in a colander under hot water. You'll need to make sure you get rid of all of the "radish" taste. Drain and let them cool in a single layer in your colander for 10 minutes. ( This will help dry them off).
- Add the remaining ingredients and combine.
- Serve and enjoy or IMMEDIATELY store in the fridge for 3-4 days.
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But, if anything ever looks off on this site or ANY site for that matter, you should feel free to do your own calculations, and if you find something let us know.