This quick and easy “Potato” Keto Salad flavored with Pickles, Mayonnaise and Yogurt is not only a great Low Carb Side Dish, but also fully Gluten-Free and extremely Delicious. Served with a piece of fish or meat, it is a great Keto Side Dish everyone will love.
Potato Mayonnaise Salad is the main side dish in most of the Middle European Families during Christmas Dinner immediately after our Sauerkraut Soup has been eaten.
Prepared a day in advance, gives this super Yummy Low Carb Potato-less Salad time for all of the ingredients to join together into one extra flavorful feast.
In Slovakia, where I come from it is very popular to serve during the winter months and special events, when the whole family gathers together.
In Austria, on the other hand, this Super Popular “Potato” Salad is served in every traditional restaurant together with its famous Schnitzel.
But summer BBQ is also a great additional gathering, where this No Potato – Potato Salad comes always handy. Together with our Low Carb Burgers your kids will not only enjoy the whole meal but get so many vegetables in, nobody will ever know. A perfect Keto BBQ Sides.
And therefore it would not be me if I would not add it to our selection of recipes. But of course, I had to make a few changes to serve our Low Carb needs and replace the real potatoes with something else.
What is a Low Carb Substitute for Potato Salad?
The first time I have made this famous Low Carb Potato Salad was about 8 years ago with Cauliflowers. I have made it for our Family Christmas, where all of us got together and we were just at the beginning of our Low Carb journey. At the same time, of course, a normal salad was served as well and therefore everyone could have tried and compared one to the other.
To my surprise, they all loved it, but said, although it is nice, you could really taste the cauliflowers being in there. Kids did not like it. And that made me stop trying for a while.
Therefore this is a Keto Potato Salad without Cauliflower.
You can use any of those Low Carb Vegetables as a replacement for Potatoes:
- Celery Roots
- Cauliflower
- Rutabaga
- Turnip
- Daikon Radish
- Kohlrabi
- Radish
A few years later, I have started experimenting with various other Low Carb Vegetables as a replacement for potatoes and have found quite a few great ones.
And I have tried all of the above.
The 2 winners were Rutabaga and Turnips.
What is the difference between Rutabaga (Swede) and Turnip?
At first, as I was in the market, I could not really make the difference and that is how I coincidentally bought both of them, thinking it is the same type.
Only after cutting them, I have realized what I have bought.
They both looked pretty similar if you see them in the shop. They both are at about the same size, have pinkish to a purplish half layer of the skin.
The white part is where you have to concentrate on.
Rutabaga vs Turnips
Rutabaga is more of a dirty yellowish-white, whereas Turnips have got a nice almost snow-white color.
Once you cut them both, Rutabaga is fully yellow from inside.
Turnips on the other side are fully white.
After doing a bit of research before even trying them, I have found out, that Rutabagas have more carbohydrates compared to the Turnips and that was one of the great points, why I have chosen what I did.
Also, Rutabaga is sweeter and once you cut them, Turnips looks to be a bit more like Potatoes.
Turnip as a Potato Replacement.
After several batches, I and my family have decided Turnip is best for this particular recipe. And that is what stayed.
Turnip is, what I have also used in our Recipe.
Turnip is a great Vegetable, very similar to a radish in its crunchy taste. Great to eat as a raw, just cut into slices.
As you can see, in our recipe I have also used Green Peas and Carrots, which are not really
One more addition, I have to commit to .
Normally, this Famous Potato Salad is made fully with only a Mayonnaise as a base. But already about 15 years ago, I have replaced half of the portion of Mayonnaise with Yogurt, as it was much lighter to the taste and we love it this way. You might enjoy it as well.
If not, just add more mayonnaise and skip the yogurt part.
How to make Keto Potato Salad using Turnip?
Kitchen Tools you might need for Keto Potato Salad:
Ingredients needed:
- Turnip
- Onion
- Carrots
- Canned Green Peas
- Jar of Pickles with its liquid
- Mayonnaise
- Greek Yogurt
- Salt
- Pepper
STEP BY STEP INSTRUCTIONS FOR TURNIP FAUX POTATO LOW CARB SALAD
First Step: Cut Turnips and Carrots
Peel the turnips fully. With a sharp knife, cut all of the turnips into same-size squares as you would normally do normal potatoes.
At the same time cut fresh carrots and place them all into a bowl ready for cooking.
Second Step: Cut Onions and Pickles
Cut Onion and all of the pickles into small tiny squares and place aside. At the same time, prepare your other ingredients.
Third Step: Prepare the salad Dressing
In a big glass bowl prepare your dressing. Add Yogurt together with mayonnaise and approximately 1/3rd of a cup liquid you have left from your Pickle Jar. Adding the Pickle liquid adds lots of great flavor to it but also will liquidize the dressing.
Be careful and rather add a bit at first and if needed more, do that later.
Season with a pinch of salt and pepper.
With your whisk, mix all of them together into one perfectly smooth dressing.
Cover and place in the fridge to cool a bit.
Fourth Step: Boil Turnips with Carrots
Already pre-cut turnips and carrots need to be cooked a bit to soften. Place them all into a cooking pot, add boiling water and let it cook for 15 minutes maximum.
Do not let the Turnips and carrots over boil it, otherwise, they will turn mushy. I always take a piece after about 10 minutes to try if it is almost done and decide on the cooking time afterward.
If you are using fresh green peas, add those in as well at the last 1 minute into the pot.
Fifth Step: Strain and Shock
Once your Carrots and Turnips are boiled, strain them through a strainer and pour very cold water to shock them a bit, so they stop the cooking process immediately. Make sure you strain them well, as turnips retain much more water than potatoes.
If you like, you can also dry them on a dry towel to get as much water from them as possible.
Sixth Step: Add all into a Big Glass Bowl
Using a large mixing bowl, add all of the Turnips, Carrots, Onion, Pickles, Green Peas in.
Pour the whole dressing you have stored in the fridge.
Seventh Step: Mix together and season
Using 2 spatulas, gently mix all of the ingredients and salad dressing together. Keep mixing until all of the dressing gets evenly distributed. This sometimes takes me a good 5 minutes.
Once mixed, take a spoon and taste.
Tips for making the best keto “Potato” Salad:
- If you feel that it needs a bit more salt or pepper, add it in.
- If you feel the dressing is too thick, add more pickle juice and mix.
- Not enough sour? Add more Pickles in.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Celery Roots
Cauliflower
Rutabaga
Turnip
Daikon Radish
Kohlrabi
Radish
There are a few different ways to cook Turnips.
1. You can cook it as a whole and peel the skin and cut it later. This will on the other side take much more time as turnips are pretty big and to get them fully cooked takes much much longer.
2. You can Microwave the Turnips for about 6 minutes, which could also be an option if you prefer.
3. Another option is to bake the turnip. They taste perfect on its own, but for this salad, I do prefer cooked ones.
4. Our method, peel, cut and boil already pre-cut turnips. This takes much less time and actually gets all of the turnips to cook evenly.
5. Additionally, you can add a bit of turmeric for the color, if you are looking for an exact Potato Eye Appeal. 
Some of the turnips have got the outer layer, just under the skin with a bit of a bitter taste. This is the part where most of the bitterness is present.
If that is the case, try to peel them a bit further down.
Yes, and it is actually greatly suggested.
While mixing the salad fresh and serving it straight, there is no time for the salad to gain its full potential.
During a few hours of this Low Carb potato salad in the refrigerator, all of the vegetables will have time to fully soak in the dressing and the real taste of the salad will intensify.
This does not mean, you can not serve it straight away. It is just somehow even more tasteful the day after.
So for sure, make it a day in advance.
As an additional point, you will have the whole salad ready first thing in the morning. 
If you are planning to serve it all the next day during a big gathering, store it in the Big glass bowl you are planning to use the next day. Make sure you fully mix it once again just before serving as some of the dressing could stay on the bottom of the bowl.
Additionally to this, storing our Keto Potato Salad in a Mason Jars for later use, gives you the exact servings you might need for that particular lunch or dinner.
Since mayonnaise is involved, I would suggest to store this salad at all the time in the refrigerator and not for more than 3 to 4 days.
Any salad, where mayonnaise is added as a base for the dressing is better left in the fridge.
Freezing this salad will make the eggs, oil, and vinegar in mayonnaise separate and will turn it into a watery texture.
It is very difficult to regain the perfect texture of the Mayonnaise salad after unfreezing it.
And therefore this is one of the very few recipes, I do suggest to avoid freezing it.
Recipes that pairs well with Keto “Potato” Salad
- Mini Burgers
- Cheese Meatloaf
- Tomato Mozzarella Baked Chicken
- Hasselback Chicken
- Keto Air Fryer Chicken Tenders
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Easy "Potato" Keto Salad Recipe
This quick and easy “Potato” Keto Salad flavored with Pickles, Mayonnaise and Yogurt is not only a great Low Carb Side Dish, but also fully Gluten-Free and extremely Delicious. Served with a piece of fish or meat, it is a great Keto Side Dish everyone will love.
Ingredients
- 1 Onion - 120g
- 2 Turnips - 1kg
- 3 Carrots - 200g
- 1 Cup Green Peas
- 1 Jar Pickles - 250g
- 1 Cup Greek Yogurt -150g
- 1/2 Cup Mayonnaise - 120g
- 1/4 Cup Pickle Water - 50g
Instructions
- Peel the turnips fully. With a sharp knife, cut all of the turnips into same-size squares as you would normally do normal potatoes.
- At the same time cut fresh carrots and place them all into a bowl ready for cooking.
- Cut Onion and all of the pickles into small tiny squares and place aside. At the same time, prepare your other ingredients.
- In a big glass bowl prepare your dressing. Add Yogurt together with mayonnaise and approximately 1/3rd of a cup liquid you have left from your Pickle Jar.
- Season with a pinch of salt and pepper.
- With your whisk, mix all of them together into one perfectly smooth dressing.
- Cover and place in the fridge to cool a bit.
- Turnips and carrots need to be cooked a bit to soften. Place them all into a cooking pot, add boiling water and let it cook for 15 minutes maximum.
If you are using fresh green peas, add those in as well at the last 1 minute into the pot. - Once your Carrots and Turnips are boiled, strain them through a strainer and pour very cold water to shock them a bit, so they stop the cooking process immediately. Make sure you strain them well, as turnips retain much more water than potatoes.
- Using a large mixing bowl, add all of the Turnips, Carrots, Onion, Pickles, Green Peas in.
- Pour the whole dressing you have stored in the fridge.
- Using 2 spatulas, gently mix all of the ingredients and salad dressing together. Keep mixing until all of the dressing gets evenly distributed. This sometimes takes me a good 5 minutes.
- Once mixed, take a spoon and taste and seasonadditionall if needed
Notes
- Adding the Pickle liquid adds lots of great flavor to it but also will liquidize the dressing. Be careful and rather add a bit at first and if needed more, do that later.
- Do not let the Turnips and carrots over boil it, otherwise, they will turn mushy. I always take a piece after about 10 minutes to try if it is almost done and decide on the cooking time afterward.
- If you feel that it needs a bit more salt or pepper, add it in.
- If you feel the dressing is too thick, add more pickle juice and mix.
- Not enough sour? Add more Pickles in.
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Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 107Total Fat 8gCarbohydrates 6gFiber 2gSugar 3gProtein 2g
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