Zingy Low-Carb Warm Potato Salad

by KetoDietApp.com

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Dice the turnips into about 2 cm (3/4 inch) pieces.

Step 2Place in a baking tray. Drizzle with 2 tablespoons (30 ml) of the olive oil and season with a generous pinch of salt and pepper. Cover with a piece of aluminum foil.

Step 3Place in the oven and bake for 25-30 minutes or until crisp tender (turnips take longer to cook through, especially larger pieces). Uncover and bake for another 5 minutes.

Step 4Meanwhile, slice the celery and onion. Chop the herbs. In a small bowl, whisk the remaining olive oil with lemon juice, lemon zest, vinegar, mustard and sweetener (Allulose or Erythritol).

Step 5To assemble the salad, place the celery, onion and dressing into a bowl with the baked turnips. Toss to combine and season more is needed. To store, refrigerate for up to 5 days. Reheat before serving or eat cold.