My mother-in-law passed down this secret dish. Just 4 ingredients and you get that classic homestyle flavor without the heavy carbs

This low carb 4-ingredient radish mock potato salad is my simple spin on the kind of homestyle dish you’d find at every church basement potluck and family reunion. My mother-in-law first showed me how she swapped radishes for potatoes so she could still get that creamy, mustardy, old-fashioned flavor without all the heavy carbs. The radishes turn tender and mild when boiled, and once they’re chilled and tossed with a creamy mustard dressing and crunchy celery, you’d swear you were eating classic potato salad straight from Grandma’s kitchen.

Serve this mock potato salad cold or nicely chilled, right out of the plastic container if you’re heading to a picnic or ball game. It pairs really well with grilled burgers, brats, or chicken, and it’s great tucked alongside meatloaf or baked ham for a comforting weeknight dinner. I like to set it out with sliced cucumbers, cherry tomatoes, and dill pickles so everyone can build their own little sampler plate, just like at a family potluck.

Servings: 6

2 pounds red radishes, trimmed and halved (or quartered if large)

Prepare the radishes: Rinse the radishes well under cool water, trim off the tops and tails, and cut them into halves (or quarters if they’re large) so the pieces are about the size of small potato chunks.

Boil until tender: Add the radishes to a medium pot and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook for 10–15 minutes, or until the radishes are fork-tender but not falling apart.

Drain and cool: Drain the radishes very well in a colander, shaking off as much water as you can. Let them sit in the colander for 5–10 minutes to steam off extra moisture, then spread them in a shallow dish or on a plate to cool to room temperature. For the best texture, chill them in the fridge for at least 30 minutes so they firm up a bit.