My keto potato salad recipe combines tender rutabagas with pickles and crispy bacon in a tangy, creamy dressing. It is made with no cauliflower and only 5 grams of net carbs.

Craving the flavor of traditional potato salad but watching your carbs? My mock potato salad recipe is the answer!

Before I continue, I’m well aware it’s a bit of an oxymoron since there are no potatoes in the recipe. That said, you’d never be able to tell. I tested a few low-carb veggies that weren’t cauliflower- rutabaga, squash, and jicama- to see which would mimic a potato the best, and rutabaga won by a mile. The texture is soft with the perfect bite, and the tangy dressing ties it all together. 

I love to make this when I’m hosting a BBQ or potluck and have low-carb friends or family coming. No one should miss out, and this salad is even loved by those who don’t follow a keto diet.

Table of Contents

1. Key Ingredients
2. How to make keto potato salad
3. Arman’s recipe tips
4. Keto Potato Salad (Recipe Card)
5. More low carb salad recipes

Recipe highlights

• No cauliflower. I have nothing against a cauliflower potato salad, but every so often, I need a low-carb recipe with no cauliflower florets in sight. 
• Perfect texture and flavor. The flavor and texture of rutabagas versus potatoes are uncanny. I’d be surprised if anyone could even tell the difference. 
• Easy to make ahead. Like any cold potato salad, you can get ahead on the prep by steaming the rutabagas the day before.
• 5 grams of net carbs. That’s nothing compared to nearly 30 grams of carbohydrates in classic potato salad!

Key Ingredients

Here’s what goes into my low carb potato salad, along with kitchen notes. Full measurements are in the recipe card below.

• Rutabagas. Also known as swedes, rutabagas make a fantastic alternative to potatoes. They have a similar flavor and texture, and the only difference is the carb and calorie count. 
• Gherkins. Add a tangy flavor and balance out the mayonnaise. Look for dill pickles with no added sugar. I love Vlasic original dill wholes.
• Mayonnaise. Skip the store-bought version and make some homemade keto mayo. 
• Dijon mustard. My mustard of choice for potato salad. That said, you can use any sugar-free mustard you prefer, including my keto honey mustard. Just be wary that it will have a subtle sweetness.
• Lemon juice. For acidity. You can also use apple cider vinegar. 
• Dill. A must for any good potato salad. I prefer fresh, but dried is fine.
• Cooked bacon OR pancetta. Optional but highly recommended. It adds pops of salty deliciousness.

How to make keto potato salad

Step 1- Prep the rutabagas. Peel the rutabagas and chop them into bite-sized pieces. 

Step 2- Boil. Place the rutabagas in a large pot of salted water over medium heat. Bring to a boil, then reduce to a simmer. Simmer until tender, then drain. 

Step 3- Combine. In a large bowl, whisk together the remaining ingredients until smooth. Add the still-warm rutabagas and mix. Cover and refrigerate for at least an hour before serving.

Arman’s recipe tips

• Keep an eye on the rutabagas as they boil. Remove them from the heat when they’re tender but still have a slight bite. Otherwise, they can become mushy.
• Roast the rutabagas. I tested boiling and roasting the rutabagas, and while I preferred the texture of the boiled, the roasted version had a bit more bite. If you go this route, drizzle a little olive oil so they get extra crisp.
• Add hard-boiled eggs. Several readers mentioned adding chopped hard-boiled eggs, so I re-tested this, and it was delicious. I recommend sticking to no more than 4 eggs to avoid needing to increase the dressing measurements.
• Amp up the veggies. For extra crunch, fold in chopped red onion and celery. 
• Spice it up. For more flavor, season the salad with paprika, onion powder, or celery salt. 

More low carb salad recipes

• Steak salad
• Keto chicken salad
• Keto pasta salad
• Avocado chicken salad
• Healthy tuna salad

Originally published August 2021