Quick Keto "Potato" Salad
This recipe is designed to teach everyone how to make quick keto potato salad substitute without cauliflower
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