About
This keto take on potato salad uses tender boiled radishes in place of potato, encased in a creamy mayonnaise loaded with bacon and scallions.
This makes a great side to chicken or pork or as part of a lunch salad.
Ingredients
- 7 ounce radish, raw
- 2 slice – 6" long bacon
- 2 medium – 4 1/8" long scallions
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the radishes in half and add to a pan of boiling water. Simmer for 5-6 minutes until tender. Drain away all the water and set aside to cool completely.
- Whilst the radishes are cooking, roughly dice the bacon. Heat the olive oil in a skillet over a medium heat and add the bacon. Cook through until crisp and golden. Set aside to cool completely.
- Slice the scallions and add to a mixing bowl along with the mayonnaise, lemon juice, salt and pepper. Stir well to combine.
- Once cooked, add the radishes and bacon to the bowl and mix well, coating them evenly in the mayonnaise. Refrigerate until ready to serve.
Nutrition Facts
- Servings: 2
- Calories: 165.5kcal/692.3kJ (per serving)
- Fat: 14.8g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 3.8g (per serving)
