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Keto Potato Salad

Servings: 10 servings of 120 g each


INGREDIENTS

  • 300 g (10 1/2 oz) celeriac root - cubed
  • 200 g (7 oz) celery - cut
  • 100 g (3 1/2 oz) cucumber – cubed
  • 25 g (2 1/2 tbsp) onion – chopped
  • 8 g (1/2 cup) coriander
  • 1.5 g (1/4 tsp) salt
  • 30 g (2 tbsp) lime or lemon juice
  • 80 g (1/3 cup) mayonnaise
  • 41 g (3 tbsp) olive oil
  • 4 large eggs
  • 30 g (2 tbsp) whole grain mustard – very good quality mustard
  • 1.5 g (1/4 tsp) salt
  • 0.5 g (1/4 tsp) black pepper

DIRECTIONS

  • 1.   Peel the celeriac, and cut into even, small sized cubes

  • 2.   Place water into a deep cooking pot. Add the 1/4 tsp of salt and the lime or lemon juice. Stir and add the cubed celeriac

  • 3.   Cook over medium high heat until the celeriac is fork tender, about 20 minutes. Drain, rinse with cold water and drain again. Set aside

  • 4.   Cook the eggs to hard boiled stage. Place in cold water and when cooled, peel the shell, chop into small pieces, place into a bowl and set aside

  • 5.   In a small bowl or measuring cup combine the mayonnaise, olive oil, whole grain mustard, 1/4 tsp salt, 1/4 tsp black pepper, and the lemon or lime juice. Stir to combine

  • 6.   Place the cooled celeriac cubes into a deep salad bowl. Add the chopped eggs and the cut celery, onion and cucumber. Toss gently

  • 7.   Pour the mustard mayonnaise dressing on top of the vegetables and toss to coat all the vegetables. Add the cilantro and toss again

  • 8.   Cover the bowl with cling wrap and refrigerate for 2-3 hours or overnight to allow the flavor to develop. Serve chilled

MACRONUTRIENTS CHART

FYI

OPTIONAL
you can also add any of these additional ingredients: 1 tbsp of fresh dill, tarragon or chives chopped well and tossed well. These ingredients were not part of the macronutrient ratio.

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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Salads
  • Created: June 19, 2018

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