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Keto Potato Salad

Prep Time 30 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 274kcal

Ingredients

  • 2 Lbs Radishes raw + whole
  • 8 Slices Bacon cooked + crumbled
  • 4 Eggs hard boiled + diced
  • 5 Scallions chopped
  • 1/2 Cup Celery diced
  • 2 Tablespoons Fresh Dill chopped
  • 2/3 Cup Mayonnaise
  • 2 Tablespoon Mustard
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper
US Customary - Metric

Instructions

  • Radishes. Add raw radishes (2 lbs) to a pot of water and bring to a boil. Boil, uncovered, for 15 minutes, or until a fork inserted into the center feels tender. Once cooked, drain them and remove as much liquid as possible, then slice in half.
  • Dressing. In a small bowl, combine mayonnaise (2/3 cup), mustard (2 tablespoons), fresh dill (2 tablespoons), salt (1 teaspoon), and black pepper (1/2 teaspoon).
  • Combine. Add dry radishes, bacon (8 slices), eggs (4), celery (1/2 cup), and scallions (5) to a large bowl. Pour dressing over the salad ingredients, and toss until everything is thoroughly coated.
  • Chill. Place salad in the fridge, allowing the ingredients to marry until you're ready to serve. (Best if chilled overnight, but a few hours will do). Enjoy!

Nutrition

Calories: 274kcal | Total Carbohydrates: 5g | Protein: 7g | Fat: 25g | Sodium: 679mg | Fiber: 2g | Sugar: 3g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com