Fauxtato Salad

5 from 1 vote

Roasted radishes make a good swap for potatoes and here, they form the basis for a potato style salad. Briny pops from capers help to balance the rich and smoky bacon and mustard mayo dressing. Red onion adds a bit of bite and fresh parsley and vinegar brighten the dish. Tarragon or even basil would be an excellent variation.

Course Salad, Side Dish

Cuisine American

Keyword bacon, dairy-free, mustard, nightshade-free, nut-free, radish, salad, side

Prep Time 15

Cook Time 40

Total Time 1

Servings

Calories 326kcal

Author Jenny Ross

Ingredients

2 pounds radishes quartered
2 tablespoons avocado oil
salt to taste
4 slices bacon
1/3 cup mayonnaise such as Primal Kitchen
1 1/4 tablespoons whole grain Dijon mustard
1/2-1 tablespoon apple cider vinegar
1/4 teaspoon garlic minced, 1 small clove
1/8 teaspoon black pepper fresh ground
1/4 red onion sliced thin
2 tablespoons capers
3 tablespoons parsley chopped

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Instructions

Preheat the oven to 400ºF. Add the radishes and oil to a rimmed baking sheet and toss with a pinch of salt to coat evenly. Spread radishes evenly over the pan, leaving space at one end for the bacon. Lay the bacon slices onto the empty end of the pan. Bake for 10-20 minutes, checking at 10, until the bacon is browned and crisped.
Remove bacon from the oven and set on a paper towel lined plate. Stir the radishes and distribute evenly over the pan. Continue roasting for another 10-20 minutes, or until just beginning to brown and softened.
While the radishes roast, add the mayonnaise, mustard, vinegar, garlic, pepper, red onion, capers, and parsley to a large bowl. Stir to combine and set aside.
When the radishes are roasted, remove from the oven and set aside for 5 minutes to cool.
Chop bacon and then add to the reserved dressing. Add the warm radishes and stir to coat everything evenly. Taste and adjust seasoning with more salt or vinegar, as desired. Serve slightly warm or at room temperature.

Nutrition