Creamy Radish "Potato" Salad with hard-boiled eggs, fresh dill, and tangy honey mustard dressing has all the zip and creaminess of a classic potato salad recipe, minus the potatoes.
With just 7 ingredients, it's an easy side for a simple summer dinner with Dr. Pepper Crock Pot Ribs, Air Fryer BBQ Chicken Thighs, or Chicken Gumbo Sloppy Joes.
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This Roasted Radish Potato Salad recipe, aka mock potato salad or faux potato salad, isn't like the other potato salad recipes—it has roasted radishes in place of the potatoes!
I love love love what roasting does to radishes. The texture is soft and tender, like a cooked potato, and the flavor is mild and slightly sweet—not spicy or peppery like a raw radish.
Roasted radishes are super delicious tossed into this radish salad recipe with hard-boiled eggs, fresh herbs, and honey mustard dressing. Be sure to try this Dill Roasted Radishes recipe, too!
You're Going to Love This
- Roasted radishes are mild flavored and fork-tender with the texture of perfectly cooked new potatoes
- Fast and easy side dish that's delicious served warm or cold
- Creamy dressing with honey and mustard is a sweet and tangy twist on traditional potato salad dressing
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Fresh radishes. I use regular red radishes that are available in the grocery store year-round.
Hard boiled eggs. I prefer slightly soft boiled eggs -- the soft egg yolks add even more creamy texture to the salad.
Fresh dill. If you don't have fresh dill, use 1 teaspoon of dried dill instead. or use your favorite fresh herbs like basil or fresh parsley.
Mayonnaise. You can substitute with sour cream or go 50/50 mayo and sour cream.
Dijon mustard. You can also use yellow mustard, whole grain or grainy mustard, or spicy brown mustard.
Green onions. Red onion would also be delicious -- or any of these green onion substitutes.
Variations
Add the things you love in regular potato salad like crunchy celery, capers, chopped dill or sweet pickles, diced English cucumber, chives, or bacon.
How to Make Potato Salad with Radishes
Step 1: Arrange radishes cut-side down in a single layer on a large baking sheet coated cooking spray or olive oil. Season with salt and black pepper. Roast radishes at 450 for 20 minutes, until golden brown and fork tender.
Step 2: While the radishes are roasting, whisk together the mayonnaise, honey, and Dijon mustard in a large bowl.
Step 3: Toss radishes, chopped hard-boiled eggs, sliced green onions, and chopped dill with the honey mustard dressing.
Step 4: Transfer mixture to a large serving bowl. Serve warm or cold.
Expert Tips
- For the best browning, roast the radishes cut side down on the baking sheet.
- Did you know you can eat radish greens? If you buy radishes with tops, reserve greens for sauteeing or pesto.
- Customize your radish potato salad recipe with your favorite add-ins like chopped celery, pickle relish, or bacon.
FAQs
Store leftovers in a sealed container in the fridge for 3-4 days.
The flavor and texture of a roasted radish is nothing like a raw radish. While raw radishes are hard, crunchy, spicy, and peppery, roasted radishes are soft and tender with a texture similar to a roasted potato and have a mild, slightly sweet flavor.
No. Radish skin is completely edible and there is no need to peel it off. To prep radishes, wash them and cut off the top and root ends. Then slice, chop, or dice as needed.
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📖 Recipe
Roasted Radish "Potato" Salad
Ingredients
- 16 oz. radishes
- salt and pepper, to taste
- 4 hard boiled eggs, chopped
- 3 green onions, sliced
- 1 tablespoon fresh chopped dill
Honey Mustard Dressing
- ¼ cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
Instructions
- Preheat oven to 450.
- Wash the radishes and cut off the stem and root ends. Cut them in half or quarters to make 1" pieces.
- Place radishes on a baking sheet coated with cooking spray Season with salt and pepper and arrange cut-side down in a single layer.
- Roast for 20 minutes or until they are golden brown and tender enough to easily pierce them with a fork.
- While the radishes are roasting, whisk together the mayonnaise, honey, and Dijon dressing in a large bowl.
- Add the warm radishes, chopped hard-boiled eggs, sliced green onions, and chopped dill to the bowl. Toss gently to coat everything with the honey mustard dressing.
- Transfer to a serving bowl. Serve warm or cold.
Notes
- For the best browning, roast the radishes cut side down on the baking sheet.
- Did you know you can eat radish greens? If you buy radishes with tops, reserve greens for sauteeing or pesto.
- Customize your radish potato salad recipe with your favorite add-ins like chopped celery, pickle relish, or bacon.
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