Aunt Rocky’s Mock Potato Salad (Low Carb)

Cut peeled turnips into cubes about 1/2 to 3/4 inch. Place in large covered microwave bowl with about 1 teaspoon of water. Cook 3 minutes, stir, cook another 3 minutes. They should be fork-tender, but not too soft. Drain well and cool.

Hard-boil eggs and set aside to cool.

Place green onions, pickles, and celery into a medium mixing bowl. Drain sliced olives and add to the bowl.

When eggs have cooled, peel and grate into the bowl with the pickle mixture. When turnips have cooled, add them.

Add mayonnaise and mustard, and a small dose of salt and pepper. Fold together gently (you don’t want mashed turnips). Adjust seasoning to taste. If you want a sweeter potato salad, add a drop or two of you favorite liquid sweetener.

Chill thoroughly in refrigerator, and stir again before serving. Do not freeze.

Yields about 5 cups, or 10 servings of 1/2 cup each.

Notes:
1. As with any potato salad, this tastes better if it has time to sit in the refrigerator overnight. I make it at least a day (sometimes 2 days) ahead of when I want to serve.
2. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per 1/2 cup serving: Calories 134, Total Fat 11 g, Saturated Fat 2 g, Sodium 348 mg, Potassium 165 mg, Total Carbohydrate 7 g, Dietary Fiber 1 g, Net Carbs 6 g, Sugars 5 g, Protein 3 g. Macros: 73% fat, 9% protein, 18% carbs.

© April 13, 2018 Roxana Lopez for Aunt Rocky’s