Enjoy this low carb mock potato salad featuring turnips! They will give you that placebo affect of real potato salad without all the pasty carbs. Bring this to the keto cookout!
These are starting point measurements, please adjust to your liking!
- 3 1/2 pounds turnips, peeled and diced
- 1 1/2 cups mayo (I used this sugar-free brand)
- 3 tablespoons unseasoned rice vinegar (SEE NOTE)
- 1 tablespoon spicy brown mustard
- 1 tablespoon yellow mustard
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced (use fresh, not jarred)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons scallions, finely chopped
- 1 tablespoon poblano peppers, finely minced
- 2 teaspoons worcestershire sauce
- 2 sprigs thyme
- 4 hard boiled eggs, chopped
- 1/2 teaspoon celery seed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt, to taste
- Black pepper, to taste
- Keto-friendly sweetener, to taste (SEE NOTE)
- In a large bowl, mix the mayo, vinegar, mustards, celery, red onion, garlic, dill, cilantro, parsley, chives, scallions, poblano peppers, worcestershire, thyme, celery seed, smoked paprika, onion powder, garlic powder, cumin, and cayenne pepper together until evenly combined. Taste it! Adjust seasoning as needed, adding salt and pepper as you go. Add your favorite keto sweetener to balance out the flavors (SEE NOTE BELOW).
- Potato salad is very personal to everyone, so you just have to keep tasting and adjusting until it’s perfect for you! When it tastes great, add the chopped eggs and you guessed it — taste it again! When it’s perfect, pop it in the fridge so it can chill.
- Meanwhile, bring a large pot of water to boil. When it starts to boil, add in some sea salt, followed by the diced turnips. Boil the turnips until you can easily pierce them with a knife, this will take about 7-10 minutes or so. If you’d like them a little softer, just keep boiling until you’re satisfied with their texture. Remember, they’re not potatoes so don’t expect them to “feel” like potatoes, but they’re a damn good substitute for this type of recipe.
- Drain the turnips and lay them out on a foil-lined baking sheet so they can cool evenly and quickly. This will take about 15-20 minutes. After they’ve cooled, place them into a large bowl and pour in a small amount of the “sauce” mixture you made earlier. Toss to combine, and add a little more of the sauce until it’s the consistency you want. When the consistency and creaminess is just right, give it another taste and adjust as needed (you’ll probably have to add a bit more salt at this point, depending). You will more than likely have leftover sauce, so keep it in an airtight container to use for another batch. It will keep for a few days.
- Cover the keto potato salad with plastic wrap and let the flavors marry for at least an hour, or overnight.
- I used rice vinegar for my recipe, but you can use any vinegar you prefer such as apple cider, red wine, etc. But if you want to keep this keto, make sure there is no additional sugar in the vinegar you choose tot use.
- Real potato salad usually has a bit of sweetness, so use your favorite keto sweetener for this recipe. I actually used 2 packets of Truvia, but Erythritol, Monk Fruit, or Xylitol will work just fine. Start with a little and add more until it’s just right for you.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: keto, low carb
- Serving Size: 1/2 cup
- Calories: 259
- Sugar: 4.8 g
- Sodium: 621 mg
- Fat: 22.2 g
- Carbohydrates: 8.8 g
- Fiber: 2.3 g
- Protein: 6.5 g
- Cholesterol: 154.8 mg
Keywords: keto potato salad