Keto Potato Salad

This keto potato salad recipe combines tender rutabagas with pickles and crispy bacon in a tangy, creamy dressing. Made with NO cauliflower and only 5 grams of net carbs.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 185kcal

Author Arman Liew

Ingredients

3 pounds rutabagas
1 1/4 cups keto mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 cup pickles chopped, unsweetened
1/2 teaspoon pepper
2 tablespoon fresh dill chopped
1/4 cup bacon chopped finely

Instructions

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 mayonnaise, lemon juice, Dijon mustard, pickles, pepper, fresh dill, and bacon, 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.

Video

Notes

TO STORE: Potato salad should be stored in the refrigerator, covered. It will keep well for up to 1 week.

To make ahead: Prep the salad up to 48 hours in advance. Keep it covered in the fridge until ready to serve.

Nutrition