Low-Carb "Potato" Salad

Traditional potato salad is made from boiled potatoes, carrots and other root vegetables, pickles, eggs and mayonnaise. In the Czech Republic where I come from, it's often served as a side with fried carp during Christmas. It's delicious but so high in carbs!

Instead of potatoes, I've tried using different ingredients such as cauliflower, rutabaga (also known as swede in the UK) or turnips. In fact, you can find another version of this recipe in the KetoDiet App and even in The KetoDiet Cookbook where I use a simple version of "potato" salad as a side to one of the 150 low-carb recipes.

If you want to try other options, below is a comparison of carb content per 100 grams in common vegetables. I personally like rutabaga and turnip as they taste almost like potatoes. Rutabaga is also the best option I've tried for making low-carb fries. Cauliflower is a great ingredient for making keto-friendly mash and is another healthy option you can try.

• swede / rutabaga: 5.6 g net carbs (closest to potatoes)
• turnips: 4.6 g net carbs
• celery root / celeriac: 7 g net carbs (use in moderation)
• cauliflower: 3 g net carbs (closest to potatoes)
• sweet potatoes: 17 g net carbs
• parsnip: 13 g net carbs
• potatoes: 10-17 g net carbs depending on type
• carrot: 6.8 g net carbs

Note: Some of the spices are not included in the nutrition facts as they are only used to infuse the vegetables. If 8 servings are too much for you for 5 days, halve the recipe.

Step-by-step

1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking.

2. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I use my egg timer for this.

   

3. Peel the rutabaga, celeriac and turnip.

   

4. Dice into ¹/₂-1 inch pieces. You may want to cut the rutabaga into smaller pieces as it takes longer to cook than turnips and celeriac. Place in a pot filled with water and add the vinegar.

   

5. Whole peppercorns, salt and bay leaves.

   

6. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the rutabaga is tender for 10-15 minutes (time depends on the size of the pieces). Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down and then place in a mixing bowl.

   

7. Peel and finely chop the onion and dice the pickles. Add the onion and pickled to the mixing bowl with the cooked vegetables.

   

8. When the eggs are chilled, peel off the shells. To do it, simply roll the eggs against a chopping board until the shell cracks. Remove the top part of the shell. Then, insert a spoon and run it under the shell until it falls off. This way you will avoid the egg white from sticking to the shell and breaking off.

   

9. Chop the eggs into small pieces and place in the bowl with the vegetables. Add the pickle juice (or vinegar) and mix until well combined.

   

10. Add the mayonnaise, Dijon mustard.

    

11. Add sliced celery stalks, freshly chopped herbs and the celery seeds. Mix until well combined and season with salt and pepper to taste. For best results refrigerate and serve the next day. All the spices, herbs and vegetables will blend together and make the flavour more intense.

    

12. Store in the fridge for up to 5 days.

    

13. Serve on its own or as a side with fish or meat.

    

Recipe

Low-Carb "Potato" Salad

★★★★★4.7 (246 ratings)

This tasty low-carb side salad is based on a traditional Czech and German style potato salad. No potatoes ...

Hands on

20m

Overall

30m

Servings

8

8.1 g

Net carbs

6.5 g

Protein

21.1 g

Fat

255

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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Ingredients makes 8 servings

• Spices for boiling vegetables:
• 1 tbsp apple cider vinegar (15 ml)
• 1 tsp black peppercorns
• 2 bay leaves
• ¹/₂ tsp sea salt
• Salad & dressing:
• 1 medium rutabaga/ swede (500 g/ 1.1 lb)
• 1 medium turnip (200 g / 7.1 oz)
• ¹/₂ medium celeriac (150 g/ 5.3 oz)
• 4-6 pickled cucumbers (120 g/ 4.2 oz)
• 6 large eggs
• 1 small white onion (70 g/ 2.5 oz)
• 1 large celery stalk, sliced (60 g/ 2.1 oz)
• ³/₄ cup paleo mayonnaise (165 g/ 5.8 oz) - you can make your own
• 1 tsp Dijon mustard (you can make your own)
• 2 tbsp pickle juice or 2 tbsp apple cider vinegar (30 ml)
• 1 tsp celery seeds
• 2 tbsp each freshly chopped parsley and chives
• sea salt and ground pepper, to taste

Instructions

1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking.

2. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I use my egg timer for this.

3. Peel the rutabaga, celeriac and turnip.

4. Dice into ¹/₂-1 inch pieces. You may want to cut the rutabaga into smaller pieces as it takes longer to cook than turnips and celeriac. Place in a pot filled with water and add the vinegar.

5. Whole peppercorns, salt and bay leaves.

6. Bring to a boil over a high heat. Then, reduce the heat to medium and simmer until the rutabaga is tender for 10-15 minutes (time depends on the size of the pieces). Once cooked, take off the heat and pour through a colander. Discard the spices. Set aside to cool down and then place in a mixing bowl.

7. Peel and finely chop the onion and dice the pickles. Add the onion and pickled to the mixing bowl with the cooked vegetables.

8. When the eggs are chilled, peel off the shells. To do it, simply roll the eggs against a chopping board until the shell cracks. Remove the top part of the shell. Then, insert a spoon and run it under the shell until it falls off. This way you will avoid the egg white from sticking to the shell and breaking off.

9. Chop the eggs into small pieces and place in the bowl with the vegetables. Add the pickle juice (or vinegar) and mix until well combined.

10. Add the mayonnaise, Dijon mustard.

11. Add sliced celery stalks, freshly chopped herbs and the celery seeds. Mix until well combined and season with salt and pepper to taste. For best results refrigerate and serve the next day. All the spices, herbs and vegetables will blend together and make the flavour more intense.

12. Store in the fridge for up to 5 days.

13. Serve on its own or as a side with fish or meat.

Nutrition per serving, about 1 cup/ 200 g/ 7 oz

Carbs 13%Protein 10%Fat 77% of calories

Net carbs

8.1 g

Total carbs

10.8 g

Fiber

2.8 g

Sugars

4.9 g

Protein

6.5 g

Fat

21.1 g

Saturated fat

3.7 g

Calories

255 kcal

Sodium

421 mg · 18.3% RDA

Magnesium

30 mg · 7.45% RDA

Potassium

429 mg · 21.4% EMR

Nutrition by ingredient

Per about 1 cup/ 200 g/ 7 oz	Net carbs	Protein	Fat	kcal
Apple cider vinegar	0 g	0 g	0 g	1
Pepper, black, spices	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Swede (rutabaga), fresh	3.9 g	0.7 g	0.1 g	23
Turnip, raw	1.2 g	0.2 g	0 g	7
Celeriac, raw	1.4 g	0.3 g	0.1 g	8
Cucumbers, pickled	0.2 g	0.1 g	0 g	2
Egg, whole, fresh, raw (free-range or organic eggs)	0.3 g	4.7 g	3.6 g	54
Onion, white, fresh	0.7 g	0.1 g	0 g	4
Celery stalk, fresh	0.1 g	0.1 g	0 g	1
Mayonnaise	0.1 g	0.2 g	17.1 g	153
Dijon mustard	0 g	0 g	0.1 g	1
Celery seeds, spices	0.1 g	0 g	0.1 g	1
Parsley, fresh (spices)	0 g	0 g	0 g	0
Chives, fresh	0 g	0 g	0 g	0
Total	8.1 g	6.5 g	21.1 g	255

Serving size about 1 cup/ 200 g/ 7 oz

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian