Low-carb “Potato” Salad

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3.50 from 101 votes

Low-carb "Potato" Salad

30 minutes
Calories 200kcal


  • 1 tablespoon apple cider vinegar (or make your own fruit vinegar)
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1/2 teaspoon salt (or make your own fruit vinegar)
  • 1 rutabaga (medium
  • 1 turnips (medium
  • 1/2 celery root (or make your own fruit vinegar)
  • 6 pickles (120 g / 4.2 oz)
  • 6 large eggs (or make your own fruit vinegar)
  • 1 white onion (or make your own fruit vinegar)
  • 1 celery ribs (or make your own fruit vinegar)
  • 3/4 cup mayonnaise (or make your own fruit vinegar)
  • 1 teaspoon dijon mustard (or make your own fruit vinegar)
  • 2 tablespoons pickle juice (or make your own fruit vinegar)
  • 1 teaspoon celery seed
  • 2 tablespoons chopped parsley (or make your own fruit vinegar)
  • 1/2 teaspoon salt (or make your own fruit vinegar)
  • freshly ground black pepper


  • Start by cooking the eggs.
  • Fill a small saucepan with water up to three quarters.
  • Add a good pinch of salt.
  • This will prevent the eggs from cracking.
  • Bring to a boil.
  • Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt.
  • This will prevent the egg from cracking as the temperature change won't be so dramatic.
  • To get the eggs hard-boiled, you need round 10 minutes.
  • This timing works for large eggs.
  • When done, remove from the heat and place in a bowl filled with cold water.
  • I like and always use this egg timer! Peel the rutabaga, celeriac and turnip.
  • Dice into 1/2-1 inch pieces.
  • You may want to cut the rutabaga into smaller pieces as it takes longer to cook than turnips and celeriac.
  • Place in a pot filled with water and add the vinegar, ...
  • ...
  • whole peppercorns, salt and bay leaves.
  • Bring to a boil over a high heat.
  • Then, reduce the heat to medium and simmer until the rutabaga is tender for 10-15 minutes (time depends on the size of the pieces).
  • Once cooked, take off the heat and pour through a colander.
  • Discard the spices.
  • Set aside to cool down and then place in a mixing bowl.
  • Peel and finely chop the onion and dice the pickles.
  • Add the onion and pickled to the mixing bowl with the cooked vegetables.
  • When the eggs are chilled, peel off the shells.
  • To do it, simply roll the eggs against a chopping board until the shell cracks.
  • Remove the top part of the shell.
  • Then, insert a spoon and run it under the shell until it falls off.
  • This way you will avoid the egg white from sticking to the shell and breaking off.
  • Chop the eggs into small pieces and place in the bowl with the vegetables.
  • Add the pickle juice (or vinegar) and mix until well combined.
  • Add the mayonnaise, Dijon mustard, ...
  • ...
  • sliced celery stalks, freshly chopped herbs and the celery seeds.
  • Mix until well combined and season with salt and pepper to taste.
  • For best results refrigerate and serve the next day.
  • All the spices, herbs and vegetables will blend together and make the flavour more intense.
  • Store in the fridge for up to 5 days.
  • Serve on its own or as a side with fish or meat.


Calories: 200kcal

Originally posted 2019-02-20 17:51:17.

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