Keto Zoodle Taterless Salad Recipe
A creamy and low-carb twist on classic potato salad, made with fresh zucchini noodles, eggs, and a tangy dressing. Perfect for keto diets, BBQs, and summer sides.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad, Side Dish
- Method: No bake (light blanch for zoodles)
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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4 medium zucchinis, spiralized into zoodles
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3 hard-boiled eggs, chopped
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½ cup mayonnaise (avocado mayo works well)
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2 tablespoons Dijon mustard
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1 tablespoon apple cider vinegar
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1 teaspoon pickle juice (from the jar)
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2 dill pickles, chopped
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1 stalk celery, diced
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¼ small red onion, diced
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½ teaspoon garlic powder
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½ teaspoon smoked paprika
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Salt and pepper, to taste
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Fresh parsley or chives, for garnish
Instructions
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Spiralize the zucchinis into noodles. Sprinkle with salt and let sit for 10 minutes. Pat dry with paper towels.
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Boil water in a pot. Blanch the zoodles for 1 minute, then drain and rinse with cold water. Chill in the fridge.
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In a large bowl, whisk together mayo, mustard, vinegar, pickle juice, garlic powder, paprika, salt, and pepper.
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Add celery, onion, pickles, and eggs into the bowl. Stir gently.
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Fold in the chilled zoodles and coat evenly with dressing.
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Chill for at least 1 hour before serving. Garnish with parsley or chives.
Notes
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Don’t skip salting and drying the zoodles—this keeps the salad from turning watery.
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You can swap Dijon mustard for yellow mustard if you prefer.
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For extra flavor, add crumbled bacon or shredded cheddar cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 180 Sugar: 3g Sodium: 320mg Fat: 14g Saturated Fat: 2g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 5g Cholesterol: 95mg
Find it online: https://www.wellnesswarrior.org/keto-zoodle-taterless-salad/