Creamy Potato Salad Recipes Australia

Creamy Keto Potato Salad CarnalDish

WebJun 30, 2019 · In a large bowl, mix the mayo, vinegar, mustards, celery, red onion, garlic, dill, cilantro, parsley, chives, scallions, poblano peppers, …

1. In a large bowl, mix the mayo, vinegar, mustards, celery, red onion, garlic, dill, cilantro, parsley, chives, scallions, poblano peppers, worcestershire, thyme, celery seed, smoked paprika, onion powder, garlic powder, cumin, and cayenne pepper together until evenly combined. Taste it! Adjust seasoning as needed, adding salt and pepper as you go. Add your favorite keto sweetener to balance out the flavors (SEE NOTE BELOW).
2. Potato salad is very personal to everyone, so you just have to keep tasting and adjusting until it’s perfect for you! When it tastes great, add the chopped eggs and you guessed it — taste it again! When it’s perfect, pop it in the fridge so it can chill.
3. Meanwhile, bring a large pot of water to boil. When it starts to boil, add in some sea salt, followed by the diced turnips. Boil the turnips until you can easily pierce them with a knife, this will take about 7-10 minutes or so. If you’d like them a little softer, just keep boiling until you’re satisfied with their texture. Remember, they’re not potatoes so don’t expect them to “feel” like potatoes, but they’re a damn good substitute for this type of recipe.
4. Drain the turnips and lay them out on a foil-lined baking sheet so they can cool evenly and quickly. This will take about 15-20 minutes. After they’ve cooled, place them into a large bowl and pour in a small amount of the “sauce” mixture you made earlier. Toss to combine, and add a little more of the sauce until it’s the consistency you want. When the consistency and creaminess is just right, give it another taste and adjust as needed (you’ll probably have to add a bit more salt at this point, depending). You will more than likely have leftover sauce, so keep it in an airtight container to use for another batch. It will keep for a few days.

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