Looking for more keto side dish recipes? Try my keto mac and cheese, keto green bean casserole, keto biscuits, and keto chicken salad next. Craving the flavor of traditional potato salad but watching your carbs? My mock potato salad recipe is the answer! Before I continue, I’m well aware it’s a bit of an oxymoron since there are no potatoes in the recipe. That said, you’d never be able to tell. The texture of the rutabagas is soft with the perfect bite, and the tangy dressing ties it all together.
Why I love this recipe
No cauliflower. I have nothing against a cauliflower potato salad recipe, but every so often, I need a low-carb recipe with no cauliflower florets in sight. Perfect texture and flavor. The flavor and texture of rutabagas versus potatoes is uncanny. I’d be surprised if anyone could even tell the difference. Easy to make ahead. Like any cold potato salad, you can get ahead on the prep time and steam the rutabagas the day before. 5 grams of net carbs. That’s nothing compared to nearly 30 grams of carbohydrates in classic potato salad!
Ingredients needed
Rutabagas. Also known as swedes, rutabagas make a fantastic alternative to potatoes. They have a similar flavor and texture, and the only difference is the carb and calorie count. Gherkins. Add a tangy flavor and balance out the mayonnaise. Look for dill pickles with no added sugar. Mayonnaise. Skip the store-bought version and make some homemade keto mayo. Dijon mustard. My mustard of choice for potato salad. That said, you can use any sugar-free mustard you prefer, including my keto honey mustard. Lemon juice. For acidity. You can also use apple cider vinegar. Dill. A must for any good potato salad! Cooked bacon OR pancetta. Optional but highly recommended, Salt and black pepper. To taste.
How to make keto potato salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the rutabagas. Peel the rutabagas and chop them into bite-sized pieces. Step 2- Boil. Place the rutabagas in a large pot of salted water over medium heat. Bring to a boil, then turn it down to a simmer. Simmer until tender, then drain. Step 3- Combine. In a large bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabagas and mix. Cover and refrigerate for at least an hour before serving.
Arman’s recipe tips
Keep an eye on the rutabagas as they boil. Remove them from the heat when they’re tender but still have a slight bite. Otherwise, they can become mushy. Or roast the rutabagas. I tested boiling and roasting the rutabagas, and while I preferred the texture of boiled, the roasted version did have a bit more bite to it. If you go this route, drizzle on a little olive oil so they get extra crisp. Add more protein. Fold in hard-boiled eggs. Amp up the veggies. For extra crunch, fold in chopped red onion and celery. Spice it up. For more flavor, season the salad with paprika, onion powder, or celery salt. Garnish with green onions for a pop of color.
Storage instructions
To store: Store mock potato salad in an airtight container in the refrigerator for up to one week. To freeze: Place leftover potato salad in a freezer-safe container and freeze for up to six months.
More low carb salads to try
Steak salad Caesar salad with chicken Avocado chicken salad Kani salad Healthy tuna salad Rotisserie chicken salad
