Rutabaga Potato Salad for Low Carb, Keto Dieters and Foodies

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This recipe is for those of you who are following a keto or low carb diet just like myself and can no longer enjoy those white starchy and high carbohydrate potatoes. However, it is likewise for those foodies who are willing to be adventuresome with foods and try something different and new.

Being Rutabagas are rather strong and somewhat bitter in taste, they require quite a bit of dressing up to make them taste acceptable and good to our picky palates.

This Rutabaga Potato Salad definitely does the trick, and I must admit it is quite delicious with the strong taste being masked well by the particular ingredients chosen here. So I encourage you to give it a try.

SUBSTITUTIONS

The mayo can be substituted with sour cream or yogurt. The dill relish can be substituted with sweet pickle relish if preferred. The spinach dip definitely enhances the taste of this rutabaga potato salad, but if preferred can be omitted. You can also vary the amount of salt and pepper to taste as well as add other spices to enhance this unique salad, such as by giving it a pop of heat by using red pepper flakes or cayenne.

Healthy Rutabaga Potato Salad

In my personal opinion and though I’m still experimenting with developing other rutabaga recipes, I’m confident that you will find this recipe to be an acceptable as well as tasty alternative to regular, high carb potato salad.

RECIPE

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Rutabaga Potato Salad

Course Side Dish
Cuisine American
Keyword potato salad, rutabaga, rutabaga potato salad, rutabaga recipes, rutabaga salad
Servings 8

Ingredients

  • 1 Rutabaga cooked and diced
  • 24 oz Vegetable Broth or water
  • 1/4 Yellow Onion chopped
  • 1/4 cup Celery chopped
  • 1/4 cup Primal Kitchen Mayonnaise or other; NOTE: Sour cream also makes for a great option.
  • 2 tbsp Primal Kitchen Dijon Mustard
  • 4 oz Spinach Dip (ready made)
  • 2 tbsp Dill Relish
  • 1 tbsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Chop and dice up rutabaga and add to a pot of boiling water or flavor by using salted vegetable broth.

  2. Cook rutabaga until fork tender. Drain water or broth and allow rutabaga to cool for several minutes in colander.

  3. In a bowl, combine the cooled rutabaga, chopped onions, and celery together.

  4. Gently fold in and mix the mayo, mustard, spinach dip, dill relish, salt and pepper to thoroughly combine with the rutabaga and veggies.

  5. Refrigerate for a a couple of hours.

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