Keto Fauxtato Salad
Use rutabaga to make a potato salad substitute that'll fool people into thinking it's the real thing!
Equipment
- Instant Pot or similar electric pressure cooker
Ingredients
- 1 large rutabaga about 2 pounds
- 2-3 cups chicken or vegetable broth
- 2 tsp salt divided
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1 cup mayonnaise
- 3 tbsp yellow mustard
- 1 tbsp Sukrin Gold fiber syrup or other honey substitute
- 2 tbsp dill pickle relish
- 3 hard boiled eggs coarsely chopped
- black pepper to taste
Instructions
- Peel and chop your rutabaga into 1/2 inch cubes. Put the cubes in the Instant Pot, sprinkle them with a teaspoon of kosher salt, and mostly cover with broth, about 2-3 cups.
- Set the Instant Pot to pressure cook for 4 minutes. When it's finished, use a quick release, then drain the rutabaga in a colander. Put the drained rutabaga into a bowl and put the bowl in the fridge for at least 3 hours, until fully cooled. To speed the cooling, stir occasionally.
- When the rutabaga is cooled, remove it from the fridge and mash about 3/4 of it with a potato masher. Add the celery, onion, mayonnaise, mustard, relish, honey substitute, the remaining teaspoon of salt, and some black pepper to taste. Stir it and mash some more until it's your desired texture. Fold in the eggs, then cover and refrigerate until it's time to serve.
- Macros per serving: 253 calories, 8 grams net carbs, 4 grams protein, 24 grams fat.