Yummy "Potato" Salad-MUST READ!!!
 

Okay, I felt this was worthy of listing as a recipe and a thread on it's own! I must give Robyn the credit. I know it sounds crazy, but it's real. I hate radishes and didn't see how this could be. I don't like turnips and tried recipes with them as potatoes and they were yuck! But this is divine. Yes, I said RADISHES!!

Radish Potato Salad
2 bags of radishes (boiled and tender like potatoes)
2 boiled eggs chopped
1/4 onion chopped
2T sweet relish (I used my homemade w/splenda)
dash of sweet pickle juice (splenda made)
salt and pepper
dash of yellow mustard
mayo

mix together, chill and serve!


I did peel the radishes, but will try it next time without the work of peeling them. It is so worth it, though, if you only want a small batch.

I also looked up the health benefits of radishes and it's amazing all the things that are listed. It's especially beneficial for the liver and gallbladder but many more benefits are listed.

SOOO happy about this recipe!! Enjoy!!

Donna

I love potatoe salad with my bbq meals and I was sad to think I could not have it anymore. I am so happy I stumbled over this recipe. Thanxs so much!! :yum: How did you make the home made relish?

I just use my favorite sweet pickle recipe and substitute splenda instead of sugar.

Sweet Pickles
1 TB salt
1 TB mixed pickling spices
1 tsp alum
1 c. cold water
cucumbers (cut into slices, about 1/4 inch)

Fill jars with cucumbers. Add ingredients to jar, each jar, if making more than one jar. I save peanut butter (plastic)jars for this recipe. Finish each jar with water. Set in a cool, dry place for 2 months. After 2 months, use only what you want at that time. Rinse very well. VERY well! Remove all seeds and seasons. Place back in the jar and add 1 1/2 c. sweetner and let stand for 24 hours at room temp, then replace in the refridge. For relish, I use the cucumbers than got too big and place them in the same jar. When I take them from the closet after 2 months, I process them in my food processor, then add the sweetner. It has kept for 6 months now in the refridge.

Donna

Robyn said the radishes don't have to be peeled. :D
:clap: :clap: :clap:

Today, at lunch will be the test to whether they held up to refrigeration. I took a peek at it and it doesn't look watery. Looks and smells great! There might be a fight at lunch today! :D

Donna

what kind of radishes? I only know the little red ones.

Since I "love" radishes I got to try this

making it for lunch tomorrow!

Wow! I've never really liked radishes, but this dish didn't taste anything like radishes. It tasted like potato salad to me! :thup: I used chopped dill pickles instead of the sweet relish.

I tried them roasted, they are wonderful. Douse with olive oil, sea salt and pepper and roast them at 400° degrees until tender. It's an entirely new taste. It's like a little spicy new red potato.

Radishes really are a wonderful potato substitute, in salad, making hash browns, in chowders and soups, and boiled and pureed for a natural thickener as well. I never cease to be amazed at how well they can be disguised.