Quick Keto Potato Salad Substitute

Quick Keto Potato Salad Substitute

Quick Keto “Potato” Salad

This recipe is designed to teach everyone how to make quick keto potato salad substitute without cauliflower
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Course: Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 1 cup servings
Calories: 97kcal

Ingredients

  • 1.5 lbs jicama or firm vegetable of choice,
  • 130 grams mayonnaise (10 TBS)
  • 15 ml apple cider vinegar or vinegar of choice (1 TBS)
  • 13 grams keto mustard, optional (1 TBS)
  • 12 grams potato extract (1 TBS) adjust to taste
  • salt and pepper to taste
  • 1 tsp onion powder, adjust to taste
  • 5 grams granulated sweetener of choice (1 tsp) adjust to taste this helps balance out any vinegar taste
  • optional add ins of choice (see video)

Instructions

  • Thoroughly wash and peel the jicama. Chop the jicama into bite size pieces. Place 1 to 2 cups of the chopped jicama into a 2 qt microwave safe dish. Spread the jicama into an even layer across the bottom of the dish. Pour in enough water to fully cover the jicama. Cover the dish with a lid or upside down plate. Microwave on high in 4 minute intervals until the jicama is fork tender
  • Pour jicama into a colander. Immediately rinse with cold water until the jicama has cooled to room temperature then drain the water out as much as possible. Repeat the cooking and draining process until all the jicama is fork tender. Set aside
  • In a large mixing bowl. stir together the mayonnaise, vinegar, mustard, extract, onion powder and sweetener until fully combined and smooth. Gradually fold in jicama until fully coated with the dressing
  • Fold in add ins of choice if desired (see video for options) Cover and refrigerate at least 30 minutes before serving.

Nutrition

Serving: 1cup | Calories: 97kcal | Carbohydrates: 7g | Protein: 0.8g | Fat: 5.5g


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