Keto Potato Salad

Looking for a low-carb twist on a classic favorite? This Keto Potato Salad swaps out potatoes for a flavorful low-carb alternative, giving you all the creamy, tangy goodness of traditional potato salad without all the carbs.

Course Keto Side Dish, Salad

Cuisine American, Western

Keyword Easy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 248kcal

Ingredients

2 lbs radishes
1 tbsp olive oil
1 cup mayonnaise
1/4 cup pickle relish
1 1/2 tsp mustard
1 1/2 tsp apple cider vinegar
2 tbsp Swerve Confectioners or other sugar substitute
1/2 tsp salt
1/8 tsp pepper
1/4 tsp paprika
1/2 small red or sweet onion chopped or diced
1 celery stalk chopped or diced
2 peeled hard-boiled eggs chopped or diced
fresh dill optional

Instructions

Radishes Instructions

Preheat oven to 450 F and prepare the radishes by removing the tops and roots, then cutting them into quarters.
Place the radishes in a bowl and drizzle with olive oil, tossing to coat them evenly.
Place radishes on a non-stick pan and roast for 20-30 minutes, tossing every 10 minutes. It’s up to you whether you’d like to roast them until they're softened (like potatoes in potato salad) or until they're crispy.
When the radishes have reached your desired texture, remove them from the oven and set them aside to cool.

Salad Instructions

In a bowl, combine mayonnaise, pickle relish, mustard, apple cider vinegar, Swerve Confectioners, salt, pepper, and paprika.
Add onion, celery, and hard-boiled eggs to the mayonnaise mixture and thoroughly combine.
Add the cooled radishes to dressing and gently toss until coated with the dressing.
Cover and refrigerate for four hours before serving.
Before serving, optionally add more salt, pepper, and paprika to taste, as well as optional fresh dill.

Notes

This salad lasts 3-4 days when stored in the fridge.

Nutrition