|April 13, 2021

Keto Potato Salad

Name: Keto Potato Salad
Total time: 3 h 30 min
Yield: 6 Servings
Cuisine: American
Ingredients: 5 cups radishes; 2 Tbsp. Bulletproof Brain Octane C8 MCT Oil; Salt and pepper, to taste; 4-5 hard-boiled eggs, quartered; 1/2-3/4 celery stalk, finely sliced; 2 scallions, finely sliced; 3-4 slices bacon, crisped and sliced; Fresh parsley, to garnish; 1/2-3/4 cup homemade mayonnaise; 1 Tbsp. Brain Octane Oil; 1 tsp. dried mustard; Salt and pepper, to taste

By Jordan Pie

Spoiler alert: this keto potato salad recipe does not actually contain potatoes at all. Instead, it stars roasted radishes, which take on a potato-like quality and texture after spending some time in the oven.

This keto-friendly potato salad made with radishes is both fresh and simple. It’s a great meal-prep contender to assemble ahead for warm-weather picnics, potlucks and BBQ cookouts.

Craft a traditional potato salad side dish or amp things up with protein and quality fat add-ins like crispy bacon and hard-boiled eggs. Not to mention, a ketone-supporting boost from our signature Bulletproof Brain Octane C8 MCT Oil.

Not feeling our radish vibes? Opt for roasted veggie alternatives like celeriac (celery root) or kohlrabi when making your low-carb potato salad concoction. Or, you can always go the cauliflower potato salad route. For those following paleo, sweet potatoes will do just fine…

Print Recipe

Keto Potato Salad

https://www.bulletproof.com/recipes/keto-potato-salad/

Start to Finish: 90 Minutes

Ingredients:

Keto Potato Salad

5 cups radishes
2 Tbsp. Bulletproof Brain Octane C8 MCT Oil
Salt and pepper, to taste
4-5 hard-boiled eggs, quartered
1/2-3/4 celery stalk, finely sliced
2 scallions, finely sliced
3-4 slices bacon, crisped and sliced
Fresh parsley, to garnish

Dressing

1/2-3/4 cup homemade mayonnaise
1 Tbsp. Brain Octane Oil
1 tsp. dried mustard
Salt and pepper, to taste

Instructions:

Preheat the oven to 300°F. Line a baking pan with parchment paper.
Wash and dry radishes, and cut in half (or quarter if some are really large). Toss with oil, salt and pepper. Roast 60-75 minutes, or until tender.
In a bowl, whisk together the dressing ingredients. Taste and adjust, as desired.
Toss the dressing, radishes and remaining ingredients in a large bowl.
Refrigerate for at least 2 hours before serving.

Makes: 6 Servings

Nutritional Information (1 Helping):

Calories: 420
Fat: 44.1g
Saturated Fat: 13.8g
Cholesterol: 66mg
Salt: 401mg
Carbs: 1.9g
Fiber: 0.7g
Sugar: 1g
Protein: 2.7g

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