This is the best keto "potato" salad you will ever have and it doesn't use cauliflower (Thank Goodness!). We substitute turnips for potatoes and you wouldn't even know it's no potatoes!
Prep Time10 minutesmins
Cook Time30 minutesmins
Resting Time5 minutesmins
Total Time40 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: keto potato salad
Servings: 4people
Calories: 435kcal
Ingredients
4Turnips (cubed)(usually each turnip is equal to about 1/2 cup cubed)
1-2cupsSir Kensington Avocado Oil Mayonnaise(more or less depending on taste)
1/3cupPickles (Diced)(more if you love pickles)
3Hardboiled Eggs (Chopped)
1/3cupRed Onion (Diced)(you can always add more)
1/3cupCelery (Diced)(you can always add more)
3TablespoonYellow Mustard
1TablespoonApple Cider Vinegar
1/2TablesponPepper
Salt to Taste
Instructions
Turnips
Boil water with a dash of salt.
While water is boiling peel turnips, cut off ends, and then cut the remaining part of turnip into cubes.
Once water is boiling add the cubed turnips into boiling water. Boil turnips for 30 minutes (you want them soft).
Once turnips are soft (you could mush them with a fork if you wanted) let them sit in a strainer for 5 minutes to cool and drain out any excess water.
Mayo Mixture
While turnips are cooking mix all other ingredients together in a bowl. Once turnips are cooled add them to the mixture. Let sit in fridge for an hour before serving.