It’s always been a treat when grandma whips up a batch of her famous potato salad. Everyone adores it, so when I decided to attempt a low carb version, I was a little worried that I’d create something that didn’t quite live up to the expectation of her rich, creamy dish. I’m happy to announce that my mission to develop a copycat version of her potato salad without the carbs was a success thanks to the good ol’ turnip! Turnip fauxtato salad was a huge hit in our house.
If you like potato salad, you have got to try this. You will love, love, love turnip fauxtato salad. Even grandma gave it thumbs up! With only 4.2 net carbs per serving, this side dish will easily fit into your low carb diet. This recipe is definitely a keeper.
To prep the turnip, give them a good scrub under water and cut each end off with a sharp knife. Peel the outer skin off and chop into medium size chunks. You can choose to either boil or steam your turnip chunks to thoroughly cook them. It takes about 20 minutes to do either one. You want them to be tender, not mushy… don’t overdo it.
If you’re on a low carb diet, there’s a good chance you’ll already have hardboiled eggs in your fridge. They make such a great snack! If you don’t have any on hand, now would be a good time to boil your eggs. I almost always use a pressure cooker for this step (6 minutes on high), but a good cook on a hardboiled egg on the stovetop will take 12-15 minutes after the water has boiled. Plenty of time to prepare while your turnips are cooking.
I should warn you that turnips retain much more water than potatoes, so you will want to strain them really well and even blot on a paper towel to remove the excess fluid. If you don’t, they will leach excess water into your salad after sitting and you will end up with a watery turnip fauxtato salad instead of a decadent, creamy one. Don’t skip this step!
Let your turnips cool while they drain and dry. I just let them sit out on the counter on a paper towel, but you could easily pop them into the fridge if you were in a hurry. While you wait for the turnips to be ready, you can gather and prep the rest of the ingredients: 1 dill pickle, 4 tablespoons mayo, 2 teaspoons mustard, 1 teaspoon pickle juice and salt & pepper to taste.
Coarsely chop your hardboiled eggs, mince your dill pickle, and combine all the condiments together in a large bowl. Stir it up until you have a smooth sauce, then add in the turnips. Mix everything together thoroughly to ensure the turnips are evenly coated. Give it a taste and add salt & pepper to your preference. Cover the dish in plastic wrap and chill in the fridge until you are ready to serve your delicious turnip fauxtato salad.
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