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Keto "Potato" Salad

Prep Time45 minutes
Cook Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Gluten Free, Healthy, Keto, Low Carb
Servings: 12
Calories: 81kcal

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.