This keto potato salad swaps traditional potatoes for tender rutabagas and combines them with crispy bacon, pickles, and creamy keto mayonnaise dressing for just 5 grams of net carbs per serving. The warm rutabagas absorb the tangy, herb-infused dressing for maximum flavor.
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Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
In a large mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, pickles, pepper, fresh dill, and bacon, and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.
Cover and refrigerate for up to 4 days. Stir before serving; no reheating required.
Yes. Refrigerate for at least an hour before serving, and it keeps covered in the fridge for up to 4 days.
Chop them into half-inch pieces so they cook evenly and absorb the dressing quickly.
They should be softened but still tender—test with a fork; they should pierce easily but not fall apart.
Yes, but regular mayo contains added sugar, which will increase the net carb count beyond 5 grams per serving.
Mix the warm rutabagas with the dressing immediately, then refrigerate for at least an hour. Serve chilled.
