Roasted Radish "Potato" Salad

5 from 1 vote

This roasted radish "potato" salad has all the zip and creaminess of a 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.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 166kcal

Author: Cara Lanz

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.

Nutrition