Yes, you read that correctly. This is a potato salad without potatoes! *GASP* I know...you are asking yourself if this girl has finally had too many glasses of wine and lost her marbles...but I promise you, I have not!
This radish potato salad is mayo free & deceptively delicious!
This potato salad recipe takes radishes to other level! These radishes become a deceptively delicious potato alternative. They soak up the olive oil and become this unique flavor that is bright, tender, and oh so yummy!
The radishes soak up the olive oil and become this unique flavor that is bright, tender, and oh so yummy!
I did a side by side comparison with regular potato salad and could barely tell the difference!
John even said he preferred the radish alternative...that is saying something for a meat and potatoes kind of guy!
Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Keep It Simple | Just The Basics:
2-3 Radish Bunches stems removed & quartered
1 Cup Water
4-6 Celery Stalks Chopped
1/2 Cup (Good Handful) Fresh Parsley Chopped
2-3 Green Onions or Shallots Chopped
1/2 Cup Mayo or Greek Yogurt
1/3 Cup Apple Cider Vinegar
1/2 Lemon Zested & Juiced (or use 1/4 cup Lemon Juice)
2-3 TBSP Dill (fresh or dried)
Salt
Pepper
Olive Oil
Thyme For Mine | Make it With Me:
2-3 Radish Bunches stems removed & quartered
1 Cup Water
3 Celery Stalks Chopped
2-3 Green Onions Chopped
3 Hardboiled (12 minute) Eggs Chopped
2-3 Shallots Chopped
1/2 Cup Whole Milk Greek Yogurt
1/3 Cup Apple Cider Vinegar
1/2 Lemon Zested & Juiced (or use 1/4 cup Lemon Juice)
2 TSP Garlic Powder
2 Shakes Worcestershire
1 TBSP Thyme
1/2 Cup (Good Handful) Fresh Parsley Chopped
2-3 TBSP Dill (fresh or dried)
Salt
Pepper
Direction Thyme: (2 parts)
Radish Prep:
TIP: prep the radishes ahead of time and pull them out to quickly throw this delicious dish together!
1. Add quartered radish to sauté pan with 1-1/4 cup of water
2. Drizzle 2-3 spins of olive oil on radish/water mixture
3. Heat on high heat until boiling
4. Reduce heat to low and cover
5. Simmer Radishes for 10 minutes
6. Remove cover and, using a fork, check radishes for doneness (it should be slightly firm but not too mushy that they break apart)
TIP: If the radishes are still firm, and there is a lot of liquid, turn heat to medium/medium high and allow to simmer stirring occasionally until finished
7. When ready, drain radishes and allow to sit in strainer to cool & dry
TIP: If it is cooling off outside, and the windows are open, place the radishes by an open window like a pie…just keep an eye on snackers or curious animals!
Radish Potato Salad:
1. In a large bowl, combine Greek Yogurt, Apple Cider Vinegar, Lemon Zest, Lemon Juice, Worcestershire, Garlic Powder, Dill, Thyme, Parsley, 1 tsp salt & 1 tsp pepper (or to taste)
2. Add cooled radish, celery, green onions, Shallot, Eggs and toss with dressing
Enjoy immediately or cover and refrigerate until ready to share! We paired ours with homemade smoked pulled pork, fresh coleslaw, and my new favorite way to skip the bun....sweet potato buns!!! (recipe to come!) Not to mention, this is the side by side of the salads...can you tell the difference?
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