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Keto Potato Salad Recip

This Keto Potato Salad offers a low-carb twist on the classic dish, perfect for those following a keto diet. Instead of traditional potatoes, this recipe uses cauliflower or turnips to maintain the salad's texture while keeping carbs in check. The salad features a creamy dressing made from mayonnaise, mustard, and apple cider vinegar, complemented by crunchy celery, tangy pickles, and hard-boiled eggs for added protein. Fresh herbs like dill and parsley enhance the flavor, making it a delicious and satisfying side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 1228 kcal

Equipment

  • Large pot (for boiling cauliflower or turnips)
  • Colander (for draining boiled vegetables)
  • Large mixing bowl (for combining ingredients)
  • Small bowl (for mixing the dressing)
  • Knife (for chopping vegetables and eggs)
  • Cutting board
  • Measuring cups and spoons
  • Mixing spoon or spatula

Ingredients
  

  • 1 Large Head of cauliflower (or 4 medium turnips), cut into bite-sized pieces
  • 1 Cup Mayonnaise
  • 2 Tablespoons Yellow mustard
  • 1 Tablespoon apple cider vinegar
  • 2 Stalks Celery, finely chopped
  • 1 Small Red onion, finely chopped
  • 1/2 Cup Pickles, finely chopped
  • 4 Hard-boiled Eggs, chopped
  • 2 Tablespoons Fresh dill, chopped (optional)
  • 2 Tablespoons Fresh parsley, chopped (optional)
  • Salt and pepper to taste

Instructions
 

  • Boil cauliflower or turnips in salted water for 10 minutes until tender. Drain and cool.
  • Mix 1 cup mayonnaise, 2 tablespoons mustard, and 1 tablespoon apple cider vinegar in a large bowl.
  • Add the cooled vegetables to the dressing.
  • Stir in 2 chopped celery stalks, 1 chopped red onion, 1/2 cup chopped pickles, and 4 chopped hard-boiled eggs.
  • Season with salt and pepper to taste.
  • Garnish with dill and parsley if desired, and serve chilled.

Notes

  1. Vegetable Choice:
    • For a traditional texture, use cauliflower or turnips as substitutes for potatoes. Cauliflower provides a milder flavor, while turnips add a slightly sharper taste.
  2. Cooking Time:
    • Ensure the cauliflower or turnips are tender but not mushy. Overcooking can result in a soggy salad.
  3. Cooling:
    • Allow the cooked vegetables to cool completely before mixing with the dressing to prevent the salad from becoming too warm and watery.
  4. Dressing Consistency:
    • Adjust the amount of mayonnaise and mustard based on personal preference for creaminess and tanginess.
  5. Flavor Adjustments:
    • Taste and adjust seasoning with salt, pepper, or additional herbs to suit your flavor preferences.
  6. Storage:
    • Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors may intensify as it sits.
  7. Garnishing:
    • Fresh herbs like dill and parsley enhance flavor and presentation but are optional. Add just before serving to maintain freshness.
These notes will help ensure your Keto Potato Salad turns out flavorful and satisfying.
Keyword Keto Potato Salad