Purple top turnips… Notorious for being possibly the most ignored vegetable at the grocery store. We’ve all walked past them, probably thousands of times… but when was the last time you actually grabbed one?
Can’t remember? Yep, I am right there with you.
This keto “potato” salad is made just like a traditional potato salad, except in place of the potato we are going to be using purple top turnips!
Using purple top turnips in place of potatoes was a no brainer! Almost everybody has access to them at their local grocery store. AND you can barely tell there is not a real potato to be found in the salad.
Also, just look at the carb content of a purple top turnip versus a potato:
- Per 100 grams, purple top turnips have 3 g net carbs.
- Per 100 grams, potatoes have about 15 g net carbs.
This dish is less starchy than potato salad but other than that it tastes exactly like you’re getting the real deal!
Life is short, so lets get right to it!
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The ingredients…
- 2 lb purple top turnips, peeled and diced
- 3 long stalks celery, diced
- 1 shallot, finely diced
- 6 eggs, hard-boiled
- 2 c mayo
- 1 1/2 tbsp Dijon mustard
- 2 tsp dill
- 1 tsp garlic salt
- 1 tsp onion powder
- 2 tbsp white wine vinegar
How to fork it up…
To avoid a mushy salad, you will want to boil your turnips until they are tender, but not overcooked. Boil them for about 15-20 minutes. Taste one after 15 minutes to check that it is still slightly firm, but cooked. (Sidenote- turnips can actually be eaten raw, but we want to boil them to get them as close to potato texture as possible!)
To avoid a watery salad, you will want to make sure that your turnips aren’t super wet after boiling. Either let them drip dry for awhile, or pat them dry with a paper towel.
Keto “Potato” Salad Recipe…
- Boil a medium-large pot of water, optional- add a little salt.
- Peel turnips and dice into potato salad sized squares, about 1/2 inch.
- Once water is boiling, add diced turnips and boil 15-20 minutes or until tender.
- Once turnips are done cooking, run continuously under cold water, until they are completely cooled. (I suggest using a strainer).
- Allow turnips to air dry, or pat dry with a paper towel.
- Dice shallot, and chop celery. Add to a large bowl.
- Slice eggs using an egg slicer. (A knife works too, it just doesn’t come out as pretty.) Add eggs to the large bowl.
- Add mayo, dijon mustard, dill, garlic salt, onion powder, and white wine vinegar to the bowl.
- Mix everything in the bowl together.
- Add cooled and dried purple top turnips to the bowl, and mix.
- Refrigerate about 2 hours before serving.
- Enjoy!
Keto “Potato” Salad
Ingredients
- 2 lb purple top turnips peeled and diced
- 3 ribs celery chopped
- 1 shallot finely diced
- 6 eggs hard boiled
- 2 c mayo
- 1 1/2 tbsp Dijon mustard
- 2 tsp dill
- 1 tsp garlic salt
- 1 tsp onion powder
- 2 tbsp white wine vinegar
Instructions
- Boil a medium-large pot of water, optional- add a little salt.
- Peel turnips and dice into potato salad sized squares, about 1/2 inch.
- Once water is boiling, add diced turnips and boil 15-20 minutes or until tender.
- Once turnips are done cooking, run continuously under cold water, until they are completely cooled. (I suggest using a strainer).
- Allow turnips to air dry, or pat dry with a paper towel.
- Dice shallot, and chop celery. Add to a large bowl.
- Slice eggs using an egg slicer. (A knife works too, it just doesn't come out as pretty.) Add eggs to the large bowl.
- Add mayo, dijon mustard, dill, garlic salt, onion powder, and white wine vinegar to the bowl.
- Mix everything in the bowl together.
- Add cooled and dried purple top turnips to the bowl, and mix.
- Refrigerate about 2 hours before serving.
- Enjoy!
Notes
*Nutrition information is approximate and will vary depending upon products used. 
