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.<\/p>\n
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.<\/p>\n
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<\/a>.<\/p>\n 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…<\/p>\n
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\r\n\t\t\t\t\t\t![<\/a>\r\n <\/div>Total Time<\/span>3 hours<\/span><\/span> hours<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div><\/div>Course<\/span>Side Dishes & Soup<\/span><\/div>Diet<\/span>Gluten-Free, Keto, Low Carb<\/span><\/div><\/div><\/div>Servings<\/span>6<\/span> Servings<\/span><\/span><\/div><\/div><\/div><\/div>Ingredients<\/h3>Keto Potato Salad<\/h4>5<\/span> cups<\/span> radishes <\/span><\/li>2<\/span> tbsp<\/span> Bulletproof Brain Octane C8 MCT Oil<\/a><\/span><\/li>Salt and pepper<\/span> , to taste <\/span><\/li>4-5<\/span> hard-boiled eggs<\/span> , quartered <\/span><\/li>\u00bd-\u00be<\/span> celery stalk<\/span> , finely sliced<\/span><\/li>2<\/span> scallions<\/span> , finely sliced<\/span><\/li>3-4<\/span> slices of<\/span> bacon<\/span> , crisped and sliced<\/span><\/li>Fresh parsley<\/span> , to garnish <\/span><\/li><\/ul><\/div>Dressing<\/h4>\u00bd-\u00be<\/span> cup<\/span> homemade mayonnaise<\/span><\/li>1<\/span> tbsp<\/span> Brain Octane Oil<\/a><\/span><\/li>1<\/span> tsp<\/span> dried mustard<\/span><\/li>Salt and pepper<\/span> , to taste <\/span><\/li><\/ul><\/div><\/div>Instructions<\/h3>Preheat the oven to 300\u00b0F. Line a baking pan with parchment paper.<\/span><\/div><\/li>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.<\/span><\/div><\/li>In a bowl, whisk together the dressing ingredients. Taste and adjust, as desired.<\/span><\/div><\/li>Toss the dressing, radishes and remaining ingredients in a large bowl.<\/span><\/div><\/li>Refrigerate for at least 2 hours before serving.<\/span><\/div><\/li><\/ul><\/div><\/div><\/div>Nutritional Information<\/h3>Servings: 1 Helping<\/li>Calories: 420<\/li>Fat: 44.1 g<\/li>Protein: 2.7 g<\/li>Fiber: 0.7 g<\/li>Sugar: 1 g<\/li>Carbohydrates: 1.9 g<\/li>Sodium: 401 mg<\/li><\/ul>](\"http:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.bulletproof.com\/recipes\/keto-potato-salad\/&media=https:\/\/www.bulletproof.com\/wp-content\/uploads\/2021\/03\/Keto_PotatoSalad_by_Jordan_Pie_Nutritionist_Photographer-8-752x401.jpg\"){kind=link}