Best 2 Keto Potato Salad Recipes

Craving a delectable and low-carb alternative to traditional potato salad? Look no further! This keto potato salad is a culinary masterpiece that seamlessly blends flavors and textures to satisfy your taste buds without compromising your dietary goals. Featuring a delightful combination of crunchy radishes, creamy celery, crisp cucumber, and zesty red onion, this refreshing salad is a symphony of flavors. Infused with a tangy and aromatic dressing made from mayonnaise, sour cream, Dijon mustard, and a hint of garlic, this dish will tantalize your palate with every bite.

But that's not all! This versatile recipe offers three tempting variations to suit your preferences. For a smoky twist, incorporate succulent grilled chicken or tofu. If you desire a vegetarian option, simply omit the chicken or tofu and add a medley of sautéed mushrooms and bell peppers for a vibrant and flavorful experience. And for those who love a touch of heat, feel free to add a dash of cayenne pepper or chopped jalapeños to create a spicy version that will ignite your senses.

So, whether you're following a ketogenic diet or simply seeking a healthier and satisfying side dish, this keto potato salad is sure to impress. Get ready to embark on a culinary journey that will leave you feeling satisfied and guilt-free.

Let's cook with our recipes!

LOW CARB KETO POTATO SALAD

Low Carb Keto Potato Salad image

If you make one keto side dish this Summer, let it be Keto 'Potato' Salad! It's more like a Faux-tato Salad than a regular potato salad because this low carb recipe uses radishes in place of the potatoes. You can't tell they are radishes, trust me! They taste like regular potatoes.

Provided by Annie Lampella

Categories Sides

Yield 8

Number Of Ingredients 11

Ingredients

4 bunches of radishes, diced into quarter chunks
splash of olive oil
4 hardboiled eggs, diced
1 cup mayonnaise
¼ cup dijon mustard
¼ cup chopped dill pickles + 2 T juice
½ cup diced red onion
2 tablespoons capers
2 tablespoons chopped parsley
½ lemon, juiced
salt & pepper for flavor

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!

Nutrition Facts : Calories 302 calories, Carbohydrate 1.8 carbs, Protein 3.8 grams of protein, Fat 30.2 grams fat

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)

Cauliflower Potato Salad Recipe (Low Carb Paleo Potato Salad) image

This quick & easy cauliflower mock potato salad recipe is low carb, keto, paleo, gluten-free, whole 30, and healthy. It's a crowd pleaser for everyone, too!

Provided by Maya | Wholesome Yum

Categories Salad Side Dish

Time 15m

Number Of Ingredients 12

Ingredients

1 large head Cauliflower ((cut into small florets))
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion ((finely diced))
1/3 cup Celery ((finely diced))
2 large Egg ((hard boiled, chopped))
Chives ((for garnish - optional))

Steps:

Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Nutrition Facts : Calories 250 kcal, Carbohydrate 11 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 493 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving

Tips:

To make the perfect hard-boiled eggs, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the saucepan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Then, drain the hot water and immediately run cold water over the eggs until they are cool to the touch. This will prevent the eggs from overcooking.
To make the celery root "potatoes," peel the celery root and cut it into 1-inch cubes. Then, boil the celery root cubes in salted water for 10-12 minutes, or until they are tender. Drain the celery root cubes and let them cool slightly before adding them to the potato salad.
To make the dressing, whisk together the mayonnaise, sour cream, mustard, vinegar, and seasonings. Taste the dressing and adjust the seasonings as needed.
To assemble the potato salad, combine the celery root "potatoes," hard-boiled eggs, onion, celery, and dressing in a large bowl. Stir until the ingredients are well combined.
Serve the potato salad immediately or chill it for later. The potato salad will keep in the refrigerator for up to 3 days.

Conclusion:

This keto potato salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a keto-friendly potato salad recipe, give this one a try. You won't be disappointed!