This Mediterranean keto ‘potato’ salad is an absolute must for your summer repertoire. Incredibly simple yet bursting with flavor, think of it as the ideal buddy for grilling and barbecues.
Mediterranean Keto ‘Potato’ Salad
Roasted (Or Grilled!!)
If you’re a long time gnom-gnom fan, then you’ve likely already encountered my radishes (i.e. faux-tatoes!).
They’re *the dream*.
So if you’re into roasted radishes (or simply missing potatoes dearly!), you absolutely must give these guys a chance. And as it turns out, they make a wonderful summer salad too.
Bursting with Mediterranean flavors, this low carb faux-tato salad adds to my parmesan radishes with heirloom tomatoes, crispy prosciutto, (homemade!) pesto and finished off with a beautiful burrata cheese!
And (drumroll please!)… you can cook it up on the grill too!!
If that wasn’t enough, it’s also a good one to customize to your taste buds desires. So feel free to add in sun-dried tomatoes, switch out the burrata for mozzarella (or add toasted nuts if dairy free)(or simply add toasted nuts, in fact), or do bacon (or pancetta!) in place of the prosciutto, sub out the pesto for olive oil and balsamic… see what I mean?!
Radishes Impersonating Potatoes (!!)
So ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-y: spicy, bitter, and totally juicy. But when roasted, something magical happens, and the result is actually rather extraordinary.
Fact is, keto roasted radishes are pretty phenomenal! And if you’re not convinced, just go read the reviews on my parmesan roasted radishes! 😉
Still, keep in mind that radishes are still radishes, and a trace will linger. But after a nice and (very!) long roast, they really are the closest thing to potatoes I’ve encountered. #sorrycauliflower
And perhaps one of the most lovable things about radishes is their carb count. I’m talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
On The Grill
My traditional radish-cooking methodology usually involves the oven (simply roasting them until crisp!), but totally doable on the grill too.
So if firing up the grill, you’ll simply want to cook them in a grilling basket (such as this one!); following the same methodology.
How long? Honestly depends on the size of your radishes. But an hour is a good ballpark.
(Mediterranean!) Keto 'Potato' Salad
Ingredients
- 1 batch our roasted parmesan radishes
- 1 cup heirloom (or conventional) cherry tomatoes halved
- extra virgin olive oil
- kosher salt to taste
- black pepper freshly ground
- 4 slices prosciutto or pancetta/bacon
- 1 cup arugula
- (homemade!) pesto to serve
- 1 burrata cheese or fresh mozzarella (optional!)
Instructions
- Roast a batch of our parmesan radishes! If firing up the grill, you'll simply want to cook them in a grilling basket (such as this one!); following the same methodology for 45 minutes to an hour. Just note that cooking time will vary widely depending on the size of your radishes.
- Season your heirloom (or conventional!) tomatoes with extra virgin olive oil, salt and freshly ground black pepper. Now, you can either add the tomatoes and prosciutto to your salad raw or cook them up; different results but both equally good (just a preference!).
- For crispy prosciutto and cooked tomatoes, add them to the radish tray 20 minutes before they're done- making sure they're all very separate from the prosciutto!
- Allow your ingredients to come to room temperature and assemple the salad by mixing with arugula and finishing off with a generous helping of pesto and burrata cheese.
Right here. This is it keto and LC friends, not freaking kidding. Husband and I have I have made this half a dozen times in the past 2+ months, it’s that great. Great and perfect as written! We drizzle just a wee bit of s/f balsamic syrup over the rocket. Hardly any. Since I don’t eat tomatoes and he doesn’t eat mushrooms I throw a handful of both in with the radishes for the last 20-minutes, as you say. Seriously, this is great.
So glad you and your husband have both enjoyed it Gary! And thank you for reporting back with your tweaks (I love it when you guys make ‘recipes yours’).
Anyways! Recipes like these don’t get the attention of the baked goods, but I pinky promise to deliver more 🙂 xo!!
This was freakin’ awesome!!! Thank you for giving us another amazing recipe. I made this last week and the Hubs and I really enjoyed it. Besides the “mmm” and “wow” as we ate, he commented on how interesting it was to bring all of these flavors together. Refreshing and packed with flavor, for sure. It’s on my menu for next week – Yay! : )
Your first recipe I tried Paola, was the baked radishes. They were so amazing. Then I found this recipe for your Mediterranean salad and it was a smash! My husband and I scarfed on this masterpiece of yours along with avocado toast. The Burrata was fabulous to your point. Served over the rocket made this very special with the pesto drizzle. I substituted the prosciutto for cottage bacon and it worked well.
Thank you for creating and posting a wonderful recipe!
Love your roasted radishes. I make American style potato salad with Jicama root. Just cut into cubes and boil like potatoes, though a lot longer. Add mayo, onions, spices and whatever other items you like in your tato salad. Tastes pretty close to real potato salad.
You know, I’ve never boiled Jicama Tina! Gotta try!
Paola, thank you for your wonderful recipe for Mediterranean Keto “potato salad”, looking forwad to making it this week. Radishes are amazing veggies, so versatile. My mother is European so we grew up eating diferent varieties of radishes, kohlrabi, and celeriac.
My choice for a Keto American potato salad would be celeriac. It is somewhat difficult to find fresh here in Florid but is available in canned and sometimes pickled. Delicious vegetable and I consider it a good replacement for certain potato recipes. Grew up eating sliced celeriac salads with vinegar & oil dressings and capers.
Also, a chayote squash or mirliton may also be something to consider. It has a crisp neutral taste. I have sauted it with onions and bacon and substituted for apples in pie. Both delicious. Bonus, you can grow chayote in your garden in hot humid Florida! I do love “no-tater” cauliflower salad, but I use cauliflower so much that a new vegetable would be great since cauliflower is not always available in summer here.
Thank you again for your lovely recipes, they make my diabetes bearable.
I’m sorry I’m only answering your comment now, but I actually did give celeriac a go (I bought it online) and I really think you might be onto something! And chayote too (but I haven’t been able to find any since I left Mexico? Perhaps in Florida its more abundant, you’re right (I’ve used this one for an apple crumble, but I gotta say I think zucchini actually does a better job here- surprisingly!). xo!! And thank you for sharing with us your wealth of knowledge.
Oh. My. Word. No, I actually don’t have any words just drool. I haven’t been this excited about a recipe in quite some time. You are flipping brilliant.
I’ve made your roasted radishes and absolutely love them and do them often so will definitely be trying this BUT you inspired me to try different things in different ways so I have now also discovered Kohlrabi which is similar to a radish in taste and texture and very low carb apparently, I have roasted them, put them in soups and casseroles and eaten raw in salads and the whole family loves it. Not sure if you get them in your part of the world (I’m in Melbourne Australia) but its big in Europe apparently especially Germany etc I believe. If you can get them I would love to see what you could come up with using kohlrabi as I love all your recipes and have made quite a few. Also thinking of trying above recipe but with the very creamy and very delicious dressing from my “normal potato salad” . If it works I will share. Thanks and keep up the amazing work. Tammy
Ooooh thank you so much for sharing Tammy! I definitely haven’t tried it, but you guys sent over yesterday SO many root veggie suggestions that I’m excited to try (turnip was a common rec on instagram!). Big kiss!
Looks amazing going to try Loraine
Hope you love Loraine!!
Once again we’re on the same wavelength! Just made some radish home fries for Saturday morning breakfast. Inspired by Gnom-Gnom of course. Loved them so much I went back to the store and bought two more big bags of radishes on Sunday morning 😁 Lovin’ some roasted radishes this week!
Admittedly, I was a little skeptical when I read the title. My southern roots get defensive about potato salad. I make a mean mock potato salad with cauliflower. I was pleased to see that you took a completely different twist. Can’t wait to give this Mediterranean version a try. Just what I needed as I’m giving the sweets a break for a brief period. We’ll see how long that lasts 🤨😜
Can you just come and join team gnom-gnom already Lisa?!!! 😉
psssst! for a classic southern potato salad start with the ‘fried’ radishes to get them ‘silk smooth!’… I think I may need to give you guys a classic recipe before the summer’s out! xo!!! https://www.gnom-gnom.com/keto-faux-tatoes-radishes/
Sign me up Paola!!! 🙌
I’m certain I’ll be giving the fried radish mock potato salad a try soon. Thanks for the idea.
XO 🤗
We make your radishes ALL the time! My husband actually hates radishes but loves them roasted! Can’t wait to make this variation thank you! 🙂
How awesome to hear Claire! Hope you love this one too! 😉