Low Carb Keto Potato Salad Food

LOW CARB KETO POTATO SALAD

Steps:

• Preheat oven to 350 degrees.
• Dice radishes into quartered chunks.
• In a ziploc bag, add radishes, a splash of olive oil, and salt & pepper. Close the bag and rub or shake to mix together.
• Spread the radishes out on a baking tray and roast at 350 for 15-20 minutes or until roasted looking. Let cool.
• Meanwhile, make the dressing by adding the mayonnaise, mustard, dill pickles and pickle juice, red onion, capers, parsley and lemon juice. Stir together.
• Add the roasted radishes and eggs. Mix together. Season with salt and pepper to taste.
• Serve and enjoy!

LOW CARB POTATO SALAD

Steps:

• Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
• Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
• Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
• Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

KETO POTATO SALAD- NO CAULIFLOWER!

Steps:

• Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
• In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
• Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.

FAKE POTATO/RUTABAGA SALAD (LOW CARB)

Steps:

• Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
• Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
• Add 3/4 of the rutabagas to the bowl of the mayo mixture.
• Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
• Cover and chill for at least 15 minutes.
• Enjoy!