Low Carb Fauxtato Salad
Ingredients
- 2 pounds turnips halved (or cauliflower)
- 2 teaspoon Redmond Real salt
- 2 tablespoons organic veggie broth (or beef broth or chicken broth)
- 5 tablespoons mayonnaise
- 2 tablespoons sour cream
- 4 teaspoons Primal Kitchen Dijon mustard
- 1/8 teaspoon celery seeds
- 1 large hard boiled egg
- 2 tablespoons onion minced
- 2 tablespoons celery minced
- 4 teaspoons green bell pepper minced
- 4 tablespoons Fresh parsley leaves minced
- Salt and pepper to taste
Instructions
- Peel the turnips and place in water to cover. Add salt, bring to a boil, lower flame, and cook 20 to 25 minutes until turnips test done with a fork. Remove turnips from the water and dry on paper towels, then cut in small cubes. Toss turnips with broth while still warm.
- Combine mayonnaise, sour cream, mustard, and celery seed.
- When the turnips have stood in the broth 10 minutes, add sour cream, mayonnaise, and toss lightly. Dice the hard-boiled egg and add along with the onion, celery, green pepper, and parsley. Lightly toss again. Add salt and pepper to taste. Chill briefly and serve.
Nutrition
Calories: 108.7 | Fat: 7.7g | Protein: 2.2g | Carbohydrates: 8.4g | Fiber: 3.1g | P:E Ratio: 0.2