Traditional potato salad is made from boiled potatoes, carrots and other root vegetables, pickles, eggs and mayonnaise. It doesn't sound like a salad does it? :-) 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
- 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
Nutritional values (per serving)
|of which Saturated||3.7||grams|
Macronutrient ratio: Calories from carbs (12.4%), protein (10.6%), fat (77%)
Ingredients (makes 8 servings)
Spices for boiling vegetables:
These spices are not included in the nutrition facts as they are only used to infuse the vegetables.
Salad & dressing:
- 1 medium rutabaga / swede (500 g / 17.6 oz)
- 1 medium turnip (200 g / 7.1 oz)
- ½ medium celeriac (150 g / 5.3 oz)
- 4-6 pickled cucumbers (120 g / 4.2 oz)
- 6 large eggs, free-range or organic
- 1 small white onion (70 g / 2.5 oz)
- 1 large celery stalk, sliced (60 g / 2.1 oz)
- ¾ cup mayonnaise - you can make your own (165 g / 5.8 oz)
- 1 tsp Dijon mustard (you can make your own)
- 2 tbsp pickle juice or 2 tbsp vinegar (you can make your own fruit vinegar)
- 1 tsp celery seeds
- 2 tbsp each freshly chopped parsley and chives
- ½ tsp salt or to taste (I like pink Himalayan rock salt)
- freshly ground black pepper
If 8 servings are too much for you for 5 days, halve the recipe. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- 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. 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 like and always use this egg timer!
- Peel the rutabaga, celeriac and turnip.
- Dice into ½-1 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, ...
- ... whole peppercorns, salt and bay leaves.
- 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.
- Peel and finely chop the onion and dice the pickles. Add the onion and pickled to the mixing bowl with the cooked vegetables.
- 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.
- 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.
- Add the mayonnaise, Dijon mustard, ...
- ... 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.
- Store in the fridge for up to 5 days.
Serve on its own or as a side with fish or meat.
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