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Keto “Potato” Salad from Keto Essentials

Prep Time: 10 minutes, plus 1 hour to chill

Cook Time: 25 minutes

Yield: 3 servings

Potato salad is one of those comfort foods that I missed on keto—especially at summer picnics and family-style meals—until I tried this potato-free version. I was thrilled by how much it resembles the original! Radishes are so versatile and taste very similar to potatoes when boiled or roasted. If you like, add some chopped unsweetened pickles. This is a recipe from Keto Essentials cookbook! I sometimes sub wild salmon fresh or from a can for the bacon to change it up!


20 large radishes, trimmed

6 slices bacon

6 eggs, hard-boiled, peeled and quartered

2 stalks celery, chopped

1⁄4 cup sliced green onions

Several sprigs fresh dill, chopped

1 teaspoon fine sea salt

1⁄4 teaspoon ground black pepper

1⁄4 cup plus 2 tablespoons (3 ounces/85 g) mayonnaise

1 tablespoon Dijon or prepared yellow mustard

1 teaspoon apple cider vinegar


1. In a saucepan over high heat, boil the radishes whole for 20 to 25 minutes, until soft.

2. Meanwhile, fry the bacon in a skillet until cooked through and crispy, 6 to 7 minutes; remove from the pan and chop.

3. Drain and quarter the radishes. In a mixing bowl, combine the radishes, bacon, eggs, celery, onions, dill, salt, and pepper.

4. In a small bowl, combine the mayonnaise, mustard, and vinegar. Pour over the salad and gently toss until well coated. Cover and refrigerate for 1 to 2 hours or overnight. Serve chilled.

MACRONUTRIENTS (per serving)


Fat: 39g, Protein: 18g, Total Carb 4.6g. Fiber 1.7g

Energy: 445 cal

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