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Keto Potato Salad with Turnips
Turnips replace potatoes in this low carb copycat potato salad!
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Servings
Calories
107
kcal
Author
Tasha
Ingredients
4
turnips
chopped
2
eggs
hardboiled
1
dill pickle
minced
4
tbsp
Mayonnaise
2
tsp
Mustard
1
tsp
Pickle Juice
Salt & Pepper
to taste
Instructions
Boil two pots of water.
Wash and peel turnips. Chop into medium size chunks.
Place turnip pieces into one pot of boiling water for 20 minutes.
In the other pot of water, hardboil
2
eggs for 12 minutes.
Remove eggs from water, place in cool water or ice bath.
Strain turnips and rinse with cool water to stop them from overcooking.
Place turnips on paper towels to drain excess fluid and allow cooling.
Coarsely chop hardboiled eggs.
Mince dill pickle.
Combine mayo, mustard, pickle juice, chopped eggs and minced pickle in a large bowl. Stir until a smooth sauce is formed.
Add cooled turnips to the sauce and mix until even coated.
Cover in plastic wrap and chill until ready to serve.
Notes
4g net carbs per serving
Nutrition
Calories:
107
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
8
g
|
Sodium:
173
mg
|
Potassium:
175
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Net Carbs:
4
g