Print

Keto Rutabaga Potato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This keto rutabaga “potato” salad is creamy, tangy, and tastes like the classic picnic side dish, but with fewer carbs. It’s the perfect low carb swap for traditional potato salad and works great for BBQs, family dinners, or meal prep.

Ingredients

Scale

  • 2 medium rutabagas (about 2 pounds), peeled and cubed

  • 3 large eggs

  • ½ cup mayonnaise

  • 1 tablespoon yellow mustard

  • 2 tablespoons dill pickle relish (or chopped dill pickles)

  • 2 green onions, sliced

  • 1 celery stalk, diced

  • Salt and black pepper, to taste

  • Paprika, for garnish

Optional: chopped bacon, fresh dill, splash of pickle juice, or chopped red onion

Instructions

  • Peel rutabagas and cut into bite-sized cubes.

  • Place cubes in salted water, bring to a boil, then simmer 12–15 minutes until fork-tender. Drain and cool completely.

  • Boil eggs: cover eggs with water, bring to a boil, cover and turn off heat. Let sit 10–12 minutes. Peel and chop.

  • In a large bowl, mix mayonnaise, mustard, pickle relish, celery, and green onions. Add salt and pepper to taste.

  • Fold in cooled rutabaga cubes and chopped eggs. Mix gently.

  • Sprinkle with paprika. Chill at least 1 hour before serving.

Notes

  • Salt the cooking water for better flavor.

  • Don’t skip cooling the rutabaga before mixing, or the dressing will get watery.

  • Adjust mustard and pickle juice to taste—more for tangy, less for mild.

  • Lasts 3–4 days in the fridge.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-rutabaga-potato-salad/