Keto Potato Salad with Mustard Mayonnaise | Keto Recipes | Paleo Recipes

Keto Potato Salad with Mustard Mayonnaise | Keto Recipes | Paleo Recipes

July 24, 2019 5 By William Morgan


Welcome to keto meals and recipes dot com, today
I’ll be demonstrating how to make a
creamy keto potato salad, that is based
on a classic potato salad recipe I’ll be
replacing the high carbon starchy
potatoes, with celeriac root or celery root
which is much lower in carbs, the
macronutrient ratio for this recipe is
3.1 to 1, with 5 grams of total carbs,
0.7 grams of soluble fiber, 0.3 gram of
insoluble fiber, resulting in 4 grams of
net carbs per serving, begin by peeling
the celeriac bulb, and then cut your bulb
into even sections and each section into
even cubes, to cook your celeriac cubes
put water into a cooking pot and add 1/4
teaspoon of salt, and a teaspoon of lime or
lemon, this will prevent the celeriac
from discoloring and turning yellow, stir
the water and then add the celeriac cubes
cook over medium heat until the
celeriac is fork tender, that’ll take
about 20 minutes, while the celeriac is
cooking it’s a good time to prepare the
rest of your ingredients, and you can
start by cooking your eggs to a
hard-boiled stage, when your eggs are
done drain the water from the pot and
pour cold water into the same pot with
the eggs, then when your eggs are cooled
peel the shell off and chop all your
eggs into very small pieces as shown
put them in a bowl and set it aside cut the
celery stock into small pieces and set
that aside, also cut the English cucumber
into small pieces that are about the
same size or even a bit smaller than the
celeriac cubes, and chop the cilantro and onions
now that’s all there is to the
prep step, when you’re celeriac is fork tender
using a colander drain all the
water, and immediately rinse the cubes
with cold water, this will stop the
cooking action and the celeriac from
getting too soft and mushy, but leave the
cubes in the colander and set the
colander aside for a moment, the next
step is to make the dressing in a small
bowl or a measuring cup, combine the
mayonnaise,
add the olive oil, whole-grain mustard,
1/4 teaspoon of salt and the pepper,
1/4 teaspoon of lemon or lime, stir to mix
everything very well, now place your
cooled celeriac cubes into a mixing bowl,
add the chopped eggs, the cut celery,
the cucumber, and the onions, and toss to
blend everything together, next pour the
prepared mustard and mayonnaise dressing
on top, and mix everything together
lastly add the cilantro, so I’d better
get a larger spatula to toss this one more time
one last thing I did not add
these into my version but here are some
additional optional ingredients you
might also like to try, to my recipe you
could also add 1 tablespoon of fresh
dill, or tarragon, or even chopped chives,
however these optional ingredients were
not part of the recipe and are not
included in my macro ratio chart,
although this is very tasty now, to bring
out the full flavor of this amazing keto
potato salad, I tightly covered the bowl
with cling wrap and refrigerated for 2
or 3 hours, or if you have time
refrigerate overnight, refrigerating will
allow the flavors to integrate and bring
out the full flavor, which is the
characteristic flavor of the classic
potato salad, I would recommend that you
serve this keto potato salad with
mustard mayonnaise, just slightly cooled,
and I hope that you do enjoy it
thank you for watching my video, see you
next time. I would appreciate it if you
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the link for this printable
recipe is available in the description below