No-Potato Salad

This week, we are working on posting 4th of July theme recipes.  Believe it or not, the 4th is just around the corner!  If you have a favorite recipe that you use for BBQ’s, a summer treat or along the 4th of July theme, please send it in to us at ketocookmail@gmail.com.

Don’t run the other way when you see the word turnip… I promise that it does not taste bad!  I’m sure some people will never get past the flavor, but in this recipe the natural turnip flavors are “turned down” tremendously by the other ingredients.  You could compare the texture of the cooked turnips to a cross between a cooked waxy yellow or red potato and cooked beets.  Is is not the same as the beloved potato, but does stand in as a good substitute! To cook the turnip, cut the tough outer skin off and dice it into desired size.  Cover with cold water in a pot.  Bring it to a boil and cook until it is fork tender.  Drain well. Here is a turnip, just in case it’s been awhile!

There are 2 versions of the recipe, one is a high ratio of just over 6:1 is intended to be a serving of fat to be combined with a protein for a complete meal.  It is a good tasting basic recipe.

The second is a more “jazzed” up version, a true mock potato salad with all the add in’s.  It should still be served as a side dish to another protein to make a complete meal.  The added hardboiled egg yolk actually helps mimic the natural starchiness of potatoes as well as adding flavor and color, don’t leave it out if you don’t have to! This recipe makes a really good size serving, about 1/3 of a cup total, so you could definitely cut it in half if you need fewer calories.

For both recipes, and for all potato salads, keto or non-keto, the trick is to assemble the recipe when the turnips or potatoes are still warm.  This will help all of the flavors blend together and soak into the turnips.

Ingredients

Basic Version

156 Calories

6.08:1  Ratio

49g cooked turnips, in small dices

20g Hellmann’s Mayo

2g cider vinegar

1-3g Truvia, depending on taste

salt/pepper or a pinch of celery salt and red pepper

“Jazzed up” Version

235 Calories

3.5:1 Ratio

49g cooked turnips, in small dices

23g Hellmann’s Mayo

13g celery, chopped very small

10g egg yolk, crumbled from a hardboiled egg

5g Bacon, Hormel Natural Choice cooked crisp

2g cider vinegar

1-3g Truvia, depending on taste

salt/pepper or a pinch of celery salt and red pepper

Directions

Assemble all of the ingredients!  Store in the refrigerator until it is cold.

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Categories: Dinner

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  1. BBQ Chicken Skewers | ketocook - July 17, 2012

    […] with mayo mixed with Walden Farms Italian Dressing as a dip.  You could also serve this with the No-Potato Salad or Broccoli Slaw or save room for dessert of […]

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