Before I tell you all the details on this Keto Potato Salad, I have a confession. This will be a bit shocking especially if you’re a part of the Keto and low carb community.
I am not a fan of cauliflower. I especially DO NOT enjoy cauliflower as a potato substitute.
Sure, I’ll eat cauliflower steamed with cheese sauce or baked in the oven with and garlic. But cauliflower potato salad-I’ll pass. I just don’t like how it tastes.
The good news is, I’ve created a Keto Potato Salad with NO cauliflower. I’m going to say it again in case you weren’t listening that’s right a Keto potato salad with NO cauliflower. I think this is the best keto “fauxtato” recipe out there. Seriously, try it yourself and find out.
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What do you put in the Keto Potato Salad?
So, if I don’t use cauliflower in this Keto Potato Salad, I’m sure you’re wondering what I use. JICAMA!Jicama is a high fiber, low glycemic index, super healthy root vegetable. If you want to see all the details about jicama, go here.
Jicama has the texture and color of a plain old white potato which makes it perfect for this salad. It also has a fairly neutral taste, so it soaks up all the flavors of the other ingredients in the Keto Potato Salad just like a real potato would. Think about how a traditional potato salad sits in the fridge and all of those delicious ingredients (mayo, mustard, onion, vinegar, eggs, and spices) just get soaked up into the potato, that is what happens with the jicama in this recipe.
I know that jicama can be hard to find in some areas, but searching and finding it will be worth it-I promise. I have heard from some people that their jicama took longer to cook than the recipe calls for. This happens when the jicama is older or not as fresh. That’s ok. You just want to make sure you are cutting the jicama into bite-sized pieces and boiling until fork-tender, even if it is longer than the recommended cook time.
In addition to the jicama, I use fairly traditional potato salad ingredients which gives this Keto re-boot a super authentic flavor: good quality mayonnaise like this one, a splash of vinegar, mustard, hard-boiled eggs, and spices (I love adding celery seed!).
What is Keto Potato Salad good for?
This Keto Potato Salad is perfect for a party, summer barbecue, picnic, birthday party, lunch, dinner side dish. Really anytime. Try it and see!
Since it has all the flavors of a traditional potato salad, this recipe is the perfect side dish for a summer barbecue or a party. A lot of your guests will try it and not even realize that this salad doesn’t have any potatoes in it.
I also love making this as part of my meal prep in the summer. Since I hate a hot kitchen, the perfect method for me is to make it once and eat it as a side dish with several meals throughout the week. I like to pair it with bunless burgers, hot dogs, chicken thighs, or anything I can cook easily on the grill and keep the heat out of my kitchen.
5 from 1 vote
Keto Potato Salad
This easy Keto potato salad is a creamy, tangy, slightly crunchy recreation of classic potato salad and guess what? It doesn't use any potatoes (or cauliflower). The secret ingredient gives this Keto potato salad an authentic taste and makes you feel like you're eating the real thing. Try it today!
Course Side Dish
Cuisine American
Keyword keto fauxtato salad, keto potato salad, low carb potato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 12 oz peeled and chopped Jicama
- 1/2 cup Mayonnaise
- 2 tsp Dried minced onion You can substitute fresh onion
- 1 tsp Celery seed optional but highly recommended
- 4 Hard boiled eggs
- 1 tbsp Apple cider vingear
- 1 tbsp Yellow mustard
- 1/2 cup diced celery
- salt and pepper to taste
Instructions
1. Prepare hard boiled eggs. I always use my InstantPot, but feel free to use your favorite cooking method!
2. In a large pot, bring 6-8 quarts of salted water to a boil
3. While your water is boiling peel and dice the jicama into small chunks. Try to keep the chunks similar sizes-they will cook more evenly and give the Keto potato salad a better texture
5. Once the water is boiling, add your jicama and cook on high uncovered until the jicama is fork tender (like a potato). This took me about 30 minutes, but cook time can vary based on the size of the chunks.
6. While the jicama is boiling, chop your celery and hard boiled eggs
7. After the jicama is fork tender, drain.
8. Let the drained jicama cool for about 10 min. Mixing the salad while the jicama is still warm allows the flavors to combine well together, but you can always cool completely and mix later (or the next day).
10. Put jicama in a bowl. Add all the remaining ingredients and mix well. Cover and refrigerate. This tastes best the next day, so my suggestion is to make a day ahead of time!
Let me know if the comments if you liked the recipe. Happy cooking!
