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Traditional potato salad is made from boiled potatoes, carrots and other root vegetables, pickles, eggs and mayonnaise. In the Czech Republic where I come from, it's often served as a side with fried carp during Christmas. It's delicious but so high in carbs!

Instead of potatoes, I've tried using different ingredients such as cauliflower, rutabaga (also known as swede in the UK) or turnips. In fact, you can find another version of this recipe in the KetoDiet App and even in The KetoDiet Cookbook where I use a simple version of "potato" salad as a side to one of the 150 low-carb recipes.

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If you want to try other options, below is a comparison of carb content per 100 grams in common vegetables. I personally like rutabaga and turnip as they taste almost like potatoes. Rutabaga is also the best option I've tried for making low-carb fries. Cauliflower is a great ingredient for making keto-friendly mash and is another healthy option you can try.

swede / rutabaga: 5.6 g net carbs (closest to potatoes)

turnips: 4.6 g net carbs

celery root / celeriac: 7 g net carbs (use in moderation)

cauliflower: 3 g net carbs (closest to potatoes)

sweet potatoes: 17 g net carbs

parsnip: 13 g net carbs

potatoes: 10-17 g net carbs depending on type

carrot: 6.8 g net carbs

Note: Some of the spices are not included in the nutrition facts as they are only used to infuse the vegetables. If 8 servings are too much for you for 5 days, halve the recipe.

0 days, 0 hours, 10 minutes Hands-on 15-20 minutes Overall 30 minutes Serving size about 1 cup/ 200 g/ 7 oz Allergy information for Low-Carb "Potato" Salad ✔ Gluten free ✔ Dairy free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, about 1 cup/ 200 g/ 7 oz)

Net carbs 8.1 grams Protein 6.5 grams Fat 21.1 grams Calories 255 kcal Calories from carbs 13%, protein 10%, fat 77% Total carbs 10.8 grams Fiber 2.8 grams Sugars 4.9 grams Saturated fat 3.7 grams Sodium 421 mg ( 18 % RDA ) Magnesium 30 mg ( 7 % RDA ) Potassium 429 mg ( 21 % EMR )

Ingredients (makes 8 servings) Spices for boiling vegetables: 1 tbsp apple cider vinegar (15 ml)

1 tsp black peppercorns

2 bay leaves

1/ 2 tsp sea salt Salad & dressing: 1 medium rutabaga/ swede (500 g/ 1.1 lb)

1 medium turnip (200 g / 7.1 oz)

1 / 2 medium celeriac (150 g/ 5.3 oz)

medium celeriac (150 g/ 5.3 oz) 4-6 pickled cucumbers (120 g/ 4.2 oz)

6 large eggs

1 small white onion (70 g/ 2.5 oz)

1 large celery stalk, sliced (60 g/ 2.1 oz)

3 / 4 cup paleo mayonnaise (165 g/ 5.8 oz) - you can make your own

cup paleo mayonnaise (165 g/ 5.8 oz) - you can make your own 1 tsp Dijon mustard (you can make your own)

2 tbsp pickle juice or 2 tbsp apple cider vinegar (30 ml)

1 tsp celery seeds

2 tbsp each freshly chopped parsley and chives

sea salt and ground pepper, to taste

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova