Keto Radish Salad That Tastes Just Like Potato Salad (But Way Better)

If you’re the kind of person who misses potato salad while trying to stick to low-carb meals, this keto radish salad is about to mess with your brain, in the best way. It’s crunchy, creamy, fresh and gives strong potato salad vibes without even a single potato in sight.

Now let’s be real: radishes don’t sound like something you’d want to build a whole meal around. They’re peppery, kind of sharp, and people usually just throw a couple in a salad with radishes and forget about them. But when you roast radishes? Everything changes. They lose that harsh bite and start to taste a whole lot like potatoes.

So if you’ve been googling stuff like “keto potato salad” or “radish recipes that don’t suck,” this is the one you want.

What Makes This Salad Work (And Why You’ll Crave It Again Tomorrow)

Before you roll your eyes at another “keto side dish,” hear this: roasted radishes taste shockingly like soft baby potatoes. It’s kind of wild. They soak up flavor and pair with creamy mayo and mustard just like the classic picnic bowl you grew up with.

Toss in some hard boiled eggs, a little crunch from sugar snap peas, and some salty magic from ricotta salata—and suddenly, this keto salad becomes something special. Perfect as a meal, snack or one of your go-to keto sides.

Ingredients (Serves 4)

• 2 bunches of radishes, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 hard boiled eggs, chopped
• 1/2 cup mayo (use avocado mayo for a cleaner version)
• 1 tablespoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup sugar snap peas, sliced thin
• 1/2 cup ricotta salata, crumbled or chopped
• Fresh herbs: parsley or chives, chopped

Roasting Radishes 101 (And Why You Shouldn’t Skip This Step)

You can’t just toss raw radishes in mayo and call it a day. You could, but it would be… not great. Roasting turns them from sharp and bitter into soft and buttery, like little baby reds straight from grandma’s potato salad bowl.

Here’s what you do:

• Preheat oven to 400°F (200°C).
• Toss radish halves in olive oil, salt and pepper.
• Spread them out on a baking sheet (don’t crowd them).
• Roast for 25–30 minutes, flipping once halfway. You want some golden edges.

Let them cool before mixing them with anything cold. Trust me. Warm radishes and cold mayo are not friends.

While That’s Roasting: The Other Stuff

This is where the magic builds.

Slice your sugar snap peas super thin so they’re easier to eat. These bring in that crisp, fresh bite that balances the creamy radish base. You don’t need to cook them—just rinse, slice and they’re ready.

Chop up your hard boiled eggs. You want chunks, not a mash. They bring in that yolky goodness you expect in any real pea salad or picnic bowl.

Now the cheese. Let’s talk ricotta salata. If you’ve never used it, it’s basically a salty, firm version of ricotta. Not soft or messy. More like feta, but cleaner and less tangy. You can cut it into cubes or crumble it over the top like snow.

Building the Salad

In a large bowl, mix your mayo, mustard, garlic and onion powder. Don’t skip the mustard. That tang? That’s the secret. Once the roasted radishes cool, toss them into the bowl with your chopped eggs, sliced snap peas, and half the ricotta salata.

Stir gently. You want everything coated but not smashed.

Taste it. Then salt it. Then maybe taste again. This step alone will make your keto salad better than most.

How to Serve this Keto Radish Salad

This salad doesn’t need much. But if you’re setting the table for spring dinners or bringing something to a barbecue, this fits right in with your other spring side dishes.

Here’s how we’ve used it:

• As a chilled keto side next to grilled chicken
• Warmed up slightly for a cozy lunch
• Tucked inside a lettuce wrap
• With extra boiled eggs on top for protein-packed meal

Also, don’t underestimate it as part of a pea salad spread. Mix this next to other versions like sugar snap pea salad or traditional pea salads with bacon and cheddar.

Swaps and Add-Ins If You Want to Mix It Up

You’re not locked into the exact list here. You can riff on this salad in loads of ways.

Instead of:

• Ricotta salata → use feta, goat cheese, or shaved parmesan
• Snap peas → try chopped celery or cucumbers
• Mayo → sub in Greek yogurt or sour cream
• Radishes → swap half for cauliflower florets (also roasted)

If you’re the kind of cook who needs some Nyt Cooking inspo but wants it simpler and more laid-back, this version hits that sweet spot.

Why Radishes Work (Yes, Even If You Think You Hate Them)

Let’s be honest—most people don’t get excited about radishes. They’re that crunchy, peppery thing that shows up on sad side salads. But that’s raw radish energy. Roasted radishes? Whole other story.

They absorb flavor, mellow out, and give texture that just works in creamy dressings. Once you get into radish recipes like this, you’ll start seeing how flexible they are.

They also help keep you full without loading you up on carbs. That’s the whole point of building out keto sides that don’t feel like you’re missing out.

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