Keto "Potato Salad
This Keto Southern "Potato" Salad has all the comforting flavor of the old school potato salad you love and grew up enjoying with a fraction of the carbs! By substituting turnips for potatoes in this “potato” salad recipe creates a delicious keto friendly, low carb side that will fool even your toughest critic!
Servings: 8 servings
- 2 pounds turnips peeled and diced
- 4 green onions sliced
- 3 hard boiled eggs chopped
- 1/2 cup diced celery about 2 ribs
- 1/3 cup chopped sugar free or no sugar added pickles ** see notes
- 3 Tbsp. diced pimento
- 2/3 cup mayonnaise
- 3 Tbsp. yellow mustard
- 1/4 tsp. onion powder
- 1//4 tsp. paprika
- 1/4 tsp. celery salt
- 1/4 tsp. black pepper
- 1/8 tsp. garlic powder
Place the diced turnips in a pot and cover with water. Lightly salt the water and bring the turnips to a boil. Cook for 10-15 minutes or until fork tender. Drain the turnips and pour them out onto a sheet pan lined with a clean dish towel or paper towels. Let the turnips cool for at least 20 minutes. With a masher, smash the turnips on the sheet pan to your desired chunkiness. Replace the paper towel under the turnips if needed and continue to remove the excess water from the turnips by pressing them gently between paper towels or dish towel.
Place the cooled turnips into a bowl and add the green onions, chopped boiled egg, celery, pickles, pimento, mayonnaise and the next 6 ingredients. Gently mix the ingredients together until well combined. Cover and refrigerate for at least 4 hours before serving. Store in a tightly covered container in the fridge for up to 4 days.
Nutritional information is approximate and will vary with ingredients used. This recipe yields about 4 cups. I have found and used both sugar free bread and butter pickles or sugar free sweet gherkins. Both are made by Vlasic.
Serving: 0.5cup | Calories: 198kcal | Carbohydrates: 9g | Protein: 4g | Fat: 16g | Sodium: 399mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Calcium: 57mg | Iron: 1mg