Keto Potato Salad Recipe

I usually prepare this keto potato salad the day before I plan to serve it.

4.54 from 60 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Course Side Dish

Cuisine American

Servings servings

Calories 255

Equipment

Large bowl

Ingredients

4 cups Daikon radish cubed
1 tsp salt
1/4 cup celery diced
1/4 cup onion diced
4 hard-boiled eggs diced
1 tbs apple cider vinegar
1/4 cup sour cream
1 cup mayo
1 tsp mustard
2 tbs fresh dill
4 or 5 strips of bacon precooked and crumbled
1/4 cup green onion diced

Instructions

Wash and peel the Daikon radish. Cut it into slices and then into 1-inch cubes (as seen in the keto potato salad video tutorial)
Place the prepared Daikon radish into a large pot filled with water enough to cover the radishes.
Bring it to a boil and let it cook 0n the stovetop for about 15 minutes. Just enough for the radishes to be nice and soft.
Drain the radishes. Allow the radishes to sit in a colander for about 5 minutes to make sure all of the liquid is seeped out.
Sprinkle the radishes in the colander with salt. This will help pull the moisture from the radishes while it drains.
Pat the radishes down with a paper towel and set them aside to cool.
In a large bowl, combine the celery, onion, diced hard-boiled eggs, apple cider vinegar, sour cream, mayo, dill, and mustard.
Mix the ingredients until it's fully combined and creamy.
Add the fully drained Daikon radish and precooked bacon crumbles and mix it again until it's fully combined.
Top with the green onion and serve cold.

Notes

This keto potato salad can be made ahead of time. Just be sure you keep it covered or in a sealed container to preserve the freshness.

Nutrition

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.