Best 6 Keto Potato Salad Recipes

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!

CAULIFLOWER "POTATO" SALAD

Steps:

• Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
• Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
• In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator and enjoy within 3 days.

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.

KETO POTATO SALAD

Steps:

• Preheat the oven to 300°F. Line a baking pan with parchment paper.
• Wash and dry radishes, and cut in half (or quarter if some are really large). Toss with oil, salt and pepper. Roast 60-75 minutes, or until tender.
• In a bowl, whisk together the dressing ingredients. Taste and adjust, as desired.
• Toss the dressing, radishes and remaining ingredients in a large bowl.
• Refrigerate for at least 2 hours before serving.

KETO POTATO SALAD

Steps:

• Add the radishes to a microwave steamer bowl or steamer insert. I add 3 tbsp of water to the microwave steamer bowl. If using a pot and steamer insert, then you'll have to follow those directions.
• Steam the radishes for 2 ½ to 3 minutes in the microwave insert - this will allow the radishes to become fork tender.
• Remove the radishes from the steamer and allow them to cool.
• Add the radishes to a large bowl with the remaining ingredients.
• Stir to combine.
• Top with dashes of paprika and sliced green onions.
• Store in the "potato salad" in the refrigerator.

DELICIOUS KETO POTATO SALAD

Steps:

• Boil cauliflower for 8 minutes. Drain and set aside. .
• Hard boil 6 eggs. Cool and peel.
• IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
• In another bowl combine all other ingredients listed and mix together.
• Mix both bowls together, but dont over mix.
• Garnish with paprika on top.
• Refrigerate and let salad set for 8 hours before serving.