2 lbs radishes, quartered
3/4 cup homemade mayonnaise
2 hard boiled eggs, divided
5 tsp mustard
2 Tbsp chopped green onion
2 ribs celery, chopped
6 pieces bacon, cooked and crumbled
1/2 tsp salt and pepper
For the Hot Dog Relish, combine the pickles, roasted red peppers, and onion in a food processor or chopper and pulse until finely chopped. Serve over grilled hot dogs (I used Applegate Farms grass fed, gluten free, beef hot dogs) or burgers.
For the Faux-tato Salad, bring a large pot of salted water to a boil. Add the radishes and boil for 5-7 minutes or until fork tender. Drain and place the drained radishes in a large bowl.
Add mayo, mustard, salt, pepper, and one of the eggs to a food processor or chopper and pulse until smooth. Add the mixture to the radishes and stir to combine. Chop the second egg into bite size pieces. Next, incorporate the celery, green, onions, chopped egg, and bacon into the radish mixture. Add any additional seasonings to taste. Serve with your hot dogs or hamburgers topped with Hot Dog Relish.
Note: I use Apple Gate Farm Grass Feed Beef Hotdogs.
Net Carb Count*:
Faux-tato Salad: 18 net carbs (for the entire recipe)
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