The Best Keto Potato Salad Substitute (Nut Free, Gluten Free, No Cauliflower)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

dill pickle

🥗Healthier: gherkin

💰Cheaper: sweet pickle

Gherkins provide a similar crunch with fewer calories.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu can mimic the texture of eggs in salads.

Thoroughly wash and peel 1.5 to 2 pounds of jicama.

Chop the jicama into bite-sized pieces using a food processor.

Measure out around 520 grams or roughly 4 cups of the chopped jicama.

Place 1 to 2 cups of the chopped jicama into a 2-quart microwave-safe dish and spread it out in an even layer.

Pour enough water to fully cover the jicama.

Cover the dish with a microwave-safe lid or an upside-down plate.

Microwave on high for 4 minutes, then stir and microwave for another 4 minutes, for a total of about 8 minutes or until fork tender.

Pour the jicama into a colander and rinse with cold water to stop the cooking process until fully cooled.

In a large bowl, combine 130 grams of mayonnaise, 15 milliliters of apple cider vinegar, 13 grams of keto mustard, 12 grams of potato extract, salt and pepper to taste, 1 teaspoon of onion powder, and 5 grams of granulated monk fruit sweetener. Stir until smooth.

Gradually fold in the chopped jicama until fully coated with the dressing.

Add 45 grams of chopped dill pickles, 45 grams of chopped black olives, and 2 coarsely chopped hard-boiled eggs to the mixture.

Cover the salad with plastic wrap or an airtight lid and refrigerate for at least 30 to 45 minutes before serving.

Serve immediately after chilling, or store leftovers in an airtight container in the refrigerator for up to one week.

Cooking Techniques

Equipment Needed

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Dietary

Allergens