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Low-Carb "Potato" Salad

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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.

Hands-on Overall

Serving size about 1 cup/ 200 g/ 7 oz

Allergy information for Low-Carb "Potato" Salad

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 1 cup/ 200 g/ 7 oz)

Net carbs8.1 grams
Protein6.5 grams
Fat21.1 grams
Calories255 kcal
Calories from carbs 13%, protein 10%, fat 77%
Total carbs10.8 gramsFiber2.8 gramsSugars4.9 gramsSaturated fat3.7 gramsSodium421 mg(18% RDA)Magnesium30 mg(7% RDA)Potassium429 mg(21% EMR)

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


  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. Low-Carb "Potato" Salad
  3. Peel the rutabaga, celeriac and turnip. Low-Carb "Potato" Salad
  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. Low-Carb "Potato" Salad
  5. Whole peppercorns, salt and bay leaves. Low-Carb "Potato" Salad
  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. Low-Carb "Potato" Salad
  7. Peel and finely chop the onion and dice the pickles. Add the onion and pickled to the mixing bowl with the cooked vegetables. Low-Carb "Potato" Salad
  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. Low-Carb "Potato" Salad
  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. Low-Carb "Potato" Salad
  10. Add the mayonnaise, Dijon mustard. Low-Carb "Potato" Salad
  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. Low-Carb "Potato" Salad
  12. Store in the fridge for up to 5 days. Low-Carb "Potato" Salad
  13. Serve on its own or as a side with fish or meat. Low-Carb "Potato" Salad

Ingredient nutritional breakdown (per serving, about 1 cup/ 200 g/ 7 oz)

Net carbsProteinFatCalories
Swede (rutabaga), fresh
4 g0.7 g0.1 g23 kcal
Turnip, raw
1.2 g0.2 g0 g7 kcal
Celeriac, raw
1.4 g0.3 g0.1 g8 kcal
Cucumbers, pickled
0.2 g0.1 g0 g2 kcal
Onion, white, fresh
0.7 g0.1 g0 g4 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.3 g4.7 g3.6 g54 kcal
Celery stalk, fresh
0.1 g0.1 g0 g1 kcal
0.1 g0.2 g17.1 g153 kcal
Celery seeds, spices
0.1 g0 g0.1 g1 kcal
Dijon mustard
0 g0 g0.1 g1 kcal
Apple cider vinegar
0 g0 g0 g1 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Chives, fresh
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, about 1 cup/ 200 g/ 7 oz
8.1 g6.5 g21.1 g255 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (15)

Use a daikon radish, when you boil it, the thing tastes just like a potato, sure you can tell its not potato but its very close.

That's a great option too! I also like kohlrabi.

Yum! Who needs potatoes? This was the closest I've come to true old fashioned potato salad.  So good,
Thanks for a great recipe!

Thank you Beth!

This looks really good! Can you include the sodium content please, though?

Hi Deb, for this recipe - if you use the recommended amount of salt, it should be 431 mg per serving (19% RDA). I don't list sodium in my recipes because I often have salt and pepper "to taste".

Gorgeous salad,thank you....!!

I live low carb!  I am so tired of cauliflower "potato salad" and happened upon this recipe.  This was the best potato salad that I have had- hands down!

Thank you Janet!

OMG this was so good I didn't even notice it wasn't 'real' potato salad. I brought it for a bbq and everyone loved it hahaha little did they know it wasn't traditional ;p I cannot wait for the book I pre-ordered it but it is just soooo far away!

Thank you so much Shawnissy, I really appreciate that, I'm glad you liked it! 😊

This looks incredible! I really miss potato salad and I've tried the one with cauliflower but wasn't crazy about it. This looks a lot more like what I used to eat 😊

Thanks Elizabeth! 😊

I made this over the weekend and it was amazing!!! My husband couldn't even tell that it wasn't potatoes. I still have some left so I am going to cook up some bacon and add it too it for tonights dinner. Thanks 😊

Thanks for trying my recipe Dana, I'm glad you both enjoyed it! 😊