Recipe description
July 3, 2026
Potato and radish salad
A fiber-rich potato and radish salad to support digestion.
88%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from potatoes, radishes, and herbs.
- Includes plant diversity with fresh herbs and colorful vegetables.
- Light dressing keeps digestion-friendly while delivering polyphenols.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
2
piece
Radish
6
piece
Oil, olive
2
tablespoon
Lemon juice
1
teaspoon
Fresh herbs
2
tablespoon
Salt
0.5
teaspoon
Instructions
1
Wash and peel the potatoes, then cut them into bite-sized pieces.
2
Boil the potatoes in salted water for about 10-12 minutes until tender. Drain and let cool.
3
While the potatoes are cooling, wash and slice the radishes.
4
In a large bowl, combine the cooled potatoes and sliced radishes.
5
In a small bowl, whisk together the olive oil, lemon juice, and salt.
6
Pour the dressing over the potato and radish mixture. Add the fresh herbs and toss gently to combine.
7
Serve immediately, or refrigerate for about 30 minutes for flavors to meld.
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Nutrition
290 kcal
Calories
6 g
Protein
38 g
Carbohydrates
5 g
Fiber
5 g
Sugar
12 g
Fat
2 g
Saturated fat
0.7 g
Salt
FAQ
Is this salad vegetarian or vegan?
Yes, it's vegetarian; to make it vegan, ensure the dressing is plant-based (no dairy or honey).
Is it gluten-free?
Yes, as written it's gluten-free. If you use store-bought components, check labels for gluten.
How do I cook the potatoes for this salad?
Boil potatoes until tender, then slice or dice. For quicker prep, use small/new potatoes and cool before mixing.
How long does it keep in the fridge?
About 2–3 days in an airtight container.
Can I make it ahead for weeknight lunches?
Yes; you can prepare potatoes and radishes ahead and mix with the dressing just before serving.
What dressing should I use?
A simple olive oil and lemon or vinegar dressing works well; salt, pepper, and optional Dijon or mustard.
Can I add protein?
Yes; add boiled eggs, chickpeas, or tuna for more protein.
How can I customize with herbs or extra veggies?
Add fresh dill, chives, parsley; cucumber or green onions are nice too.
What's a typical serving size?
A generous side serving is about 1 cup (150–180 g); adjust for your meal.
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