Step 1

Wash and peel the Daikon radish.  Cut it into slices and then into 1-inch cubes (as seen in the keto potato salad video tutorial)

Step 2

Place the prepared Daikon radish into a large pot filled with water enough to cover the radishes.

Step 3

Bring it to a boil and let it cook 0n the stovetop for about 15 minutes.  Just enough for the radishes to be nice and soft.

Step 4

Drain the radishes. Allow the radishes to sit in a colander for about 5 minutes to make sure all of the liquid is seeped out.

Step 5

Sprinkle the radishes in the colander with salt.  This will help pull the moisture from the radishes while it drains.

Step 6

Pat the radishes down with a paper towel and set them aside to cool.

Step 7

In a large bowl, combine the celery, onion, diced hard-boiled eggs, apple cider vinegar, sour cream, mayo, dill, and mustard.

Step 8

Mix the ingredients until it's fully combined and creamy.

Step 9

Add the fully drained Daikon radish and precooked bacon crumbles and mix it again until it's fully combined.

Step 10

Top with the green onion and serve cold.