Keto Turnip Potato Salad

Name: Keto Turnip Potato Salad (Low-Carb)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 3 cups turnips, diced; 1/3 cup mayonnaise; 1 tablespoon apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon black ground pepper; 1 teaspoon sweetener, I used Swerve; 1 hard boiled egg, chopped; 1/3 cup celery, diced; 1/3 cup red onion, diced; paprika and hard boiled eggs to garnish (optional)

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This keto turnip potato salad swaps potatoes for diced turnips as a low-carb alternative, delivering the same creamy, tangy flavor profile with hard-boiled eggs, celery, and a mayo-vinegar dressing.

🌍American 🥗Keto 🏷️Turnip recipe 🏷️Keto potato salad 🏷️Summer salad Easy recipe

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Total

16 min

Recipe Source

View original recipe

From Mylifecookbook · by Denise Wright (MyLifeCookbook.com)

Ingredients

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3 cups turnips, diced
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black ground pepper
1 teaspoon sweetener, I used Swerve
1 hard boiled egg, chopped
1/3 cup celery, diced
1/3 cup red onion, diced
paprika and hard boiled eggs to garnish (optional)optional

10 Ingredients

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Instructions

1
Dice the turnips into bite size pieces.
2
Get out a microwave safe bowl and add chopped turnips along with a tablespoon or two of water. Cover with plastic wrap and cook for 5-6 minutes until fork tender. Take out and drain. Let cool completely before making the salad. You could also boil the turnip pieces if you want until fork tender. Just make sure to drain all the water so it doesn't make the salad watery.
3
n the meantime, add the mayonnaise, salt, ground pepper, sugar substitute and vinegar and mix well. Refrigerate until ready to use.
4
Dice celery, red onion and 1 egg and add to a large mixing bowl.
5
When the turnips have cooled, add to the chopped vegetables along with the dressing. Mix to combine. Refrigerate for an hour or two or until ready to eat.
6
Optional - Sprinkle paprika on top and garnish with a few sliced eggs. You can also use fresh herbs like dill, chives, parsley, etc.

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Tips & Notes

Pro tips

Drain cooked turnips completely and let them cool fully before dressing to avoid a watery salad.
Mix the mayo dressing (mayo, vinegar, salt, pepper, sweetener) while turnips cool, then refrigerate for better flavor integration.
Chop all vegetables to similar bite-sized pieces so they combine evenly with the dressing.
Refrigerate the finished salad for 1–2 hours before serving to allow flavors to meld.

Substitutions

Apple cider vinegar → white vinegar or rice vinegar (slight flavor shift, no carb change)
Hard-boiled eggs → omit entirely for egg-free version (keeps salad creamy with mayo alone)
Red onion → white onion or shallots (milder or sharper bite respectively)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3–4 days; stir before serving.

Common Questions

Can I use fresh turnips or do they need to be cooked?

Turnips must be cooked first. Microwave diced turnips with 1–2 tablespoons water for 5–6 minutes until fork-tender, then drain and cool completely before mixing with the dressing.