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 turnip
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced olives
  • 1/4 cup sweet relish
  • 1 tsp ground mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 TBS potato extract, optional
  • 1/2 cup mayonnaise
  • 1/2 cup ranch or more mayonnaise

Instructions

  • Thoroughly wash, peel and dice the jicama. Preheat the oven to 425 degrees. Place the jicama in and even layer in a 3-quart casserole dish. Pour enough water into the dish to fully cover the jicama. Cook in the oven for 8 to 10 minutes until the jicama is slightly softened.
  • Remove jicama from the oven. 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. Place the drained jicama into a large mixing bowl. Add all the vegetables and the dry seasonings then stir to fully combine.
  • Stir in the wet ingredients until fully combined and all the vegetables are fully coated with the dressing. If desired fold in some cooked and crumbled bacon or add-ins of choice. Cover the salad and refrigerate for at least 30 minutes before serving. Can be made up to 24 hours in advance

Nutrition

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

This recipe has been updated since the video. The written recipe above is the updated version



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