This keto potato salad swaps traditional potatoes for turnips and radish, delivering the same comforting texture with a fraction of the carbs. The creamy Greek yogurt-mayo dressing keeps it light while staying fully compliant with low-carb and gluten-free diets.
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Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.
Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients.
In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix.
Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum.
Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.
Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge.
Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.
Store in an airtight container in the refrigerator for up to 4 days. No reheating needed; serve cold.
Yes, but regular potatoes will significantly increase the carb count, defeating the keto purpose. Turnips are the key to keeping this salad low-carb while mimicking potato texture.
Boil for 15 minutes maximum until tender. Shock them immediately in cold water to stop the cooking process and preserve texture.
Yes. Refrigerate for at least 2 to 3 hours before serving, or prepare up to 24 hours in advance. The flavors meld and improve as it sits.
Use full-fat sour cream or cottage cheese blended smooth. Avoid low-fat versions as they affect creaminess and macros.
Yes. Turnips are significantly lower in sugar and carbs than potatoes, making this salad ideal for blood sugar management.
