This roasted radish “potato” salad has all the zip and creaminess of classic potato salad, minus the potatoes. Roasted radishes stand in perfectly for potatoes when tossed with hard boiled eggs, fresh herbs, and a zingy 3-ingredient honey mustard dressing. Bring this to your next picnic or potluck and no one will ask where the potatoes are.
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YOU’RE GOING TO LOVE THIS
Roasted. Radishes. If you’ve never roasted radishes before, it just might become a new favorite spring side dish. They’re so easy to make. The roasting removes any spiciness and only leaves the texture of a perfectly cooked potato.
Honey Mustard Dressing. If you like a mustardy potato salad (of which I am also a fan), you’ll really love this sweet twist on the standard potato salad dressing.
It’s great warm or cold. Sometimes the hardest part is waiting for a salad to cool in the refrigerator. This salad can go straight to your table warm. If you have any leftovers or prefer to make it ahead, it is also really good served cold.
How to Make Roasted Radish "Potato" Salad
Preheat oven to 450. Wash the radishes and cut off the stem and root ends. Cut the radishes in half or quarters to make one-inch pieces.
Coat a baking sheet with cooking spray. Arrange radishes in a single layer and season them with salt and pepper.
Roast the radishes for 20 minutes or until they are golden brown and tender enough to easily pierce them with a fork.
While the radishes are roasting, make the dressing. In a medium bowl, whisk together the mayonnaise, honey, and Dijon mustard.
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.
Serve warm or cold.
You can use any kind of mustard you like. I love Dijon, but whatever you have and like will taste delicious in the honey mustard dressing recipe. You can use yellow mustard, whole grain mustard, or spicy brown mustard.
Craving more crunch? Top your salad with toasted nuts or seeds.
Add more veggies. Roast sweet potatoes, carrots, or brussels sprouts along with your radishes.
How to make a perfect hard-boiled egg
Place eggs in a cold saucepan. Add enough water to the saucepan to cover the eggs by 2 inches. Heat the pan on high heat until the water comes to a full, rolling boil. Turn the burner off, but keep the pan on the burner. Place a tightly fitting lid on the saucepan and let it sit for 10-12 minutes. Drain the hot water from the pan and run cold water over the eggs to stop them from cooking. Let the eggs sit in cold water until they are cool.
For easier-to-peel eggs, hard boil eggs that have been in your refrigerator for at least a couple of days. The fresher they are, the harder they are to peel.
Serve Roasted Radish Potato Salad with ...
Nordic Ware Baking Sheets
These aren't the least expensive nor the most expensive you can find, but these are great quality and they'll last a long time. One half sheet pan is the perfect size for roasting one bunch of radishes.
Pyrex Mixing Bowl Set
I've had my set of Pyrex mixing bowls for years -- they were a wedding gift. I use the small one all the time for whisking up dressings and the large one for tossing salads like this one or making brownies or cakes.
Roasted Radish "Potato" Salad
- 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
- 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.
- Coat a baking sheet with cooking spray. Arrange radishes in a single layer and season with salt and pepper.
- Roast the radishes for 20 minutes or until they are golden brown and tender enough to easily pierce them with a fork.
- While the radishes are roasting, make the dressing.
- In a medium bowl, whisk together the mayonnaise, honey, and Dijon dressing.
- 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.
- Serve warm or cold.