Another name for this keto potato salad would be “Fauxtato Salad”, as there isn’t a single potato in it. But no one will ever know the difference! Here’s a recipe to hit the craving for potato salad in the summer.
Daikons are a magical substitute for potatoes
The daikon radish is traced back to the Mediterranean, with subsequent cultivation primarily in China and Japan . I’ve previously prepared daikons to substitute for mashed potatoes. Here, I’ve used them to replace potatoes in potato salad.
There are a few reasons daikons replace potatoes so well. They are a root vegetable. They roast and boil similarly to potatoes and have a mild flavor. But they are a cruciferous vegetable with a multitude of positive health effects, in the same family with cauliflower and cabbage. In contrast, potatoes are more closely related to corn and green peas, and are full of starch. All of that starch means that potatoes dwarf daikons with their net carbs per pound: 70 g for potatoes vs 8.3 g for daikons.
Daikons have a bonus: sulfur content
There are many great health benefits to sulfur, including better hair and nails, better vessel dilation, and building antioxidants. But daikons can stink up a room while they cook due to their sulfur content. There are a few strategies to mitigate the smell:
- Add vinegar to the water used to boil the daikons.
- Boil the daikons with a lid on the pot.
- Peel the daikons before cooking them.
- Roast in the oven instead of boiling over the stove.
The sulfur content can give the daikons a bitter taste. If your daikons taste bitter, leave the entire prepared dish in your refrigerator for another day. This will tone down the bitter flavor. You can also take steps to reduce the bitterness while cooking, including:
- Liberally salt the daikons and place them in a colander to drain for 30 minutes prior to boiling them.
- Seek the freshest daikons available and use within 2-3 days after purchasing. Find firm vegetables without cracks or bruises.
- Boil the vegetable in water that was used to wash rice or with a little bit of rice bran.
- Use additional vinegar in the boiling water for the daikons.
- Add extra apple cider vinegar to the mayonnaise mixture for the salad.
Customize this recipe
So long as you are mindful of added carbs, you can completely customize this recipe by tweaking the amounts of the other vegetables used. My family’s potato salad always tasted sweet to me, so I added honey mustard and stevia extract to my sauce. Other spices you can add include dill, cayenne, cilantro, celery salt. I wanted to take this dish for lunch at work, so I chucked in some chicken to boost the protein content and turn it into an entrée. It’s a wonderfully adjustable dish to your palate.
Keto Potato Salad
- 2 Daikon Radishes, about 500 g
- 2 tsp Apple Cider Vinegar, or regular vinegar
- 4 Large Eggs
- 2 Large Celery Stalks
- 12 Petite Carrots, about 90 g
- ¼ Red Onion about 60 g
- 1 cup Mayonnaise
- 1 tsp Dijon mustard
- 3 tsp Honey mustard
- 12 drops Stevia Extract, liquid sweetener
- 1 tsp Salt
- Pepper, as desired
- Paprika, as desired
- Peel the skin off the daikon radishes. Roughly chop into roughly 1-2” pieces.
- Place daikon pieces in a large pot with salted water and vinegar. Bring to a boil for about 15 minutes, until the pieces are tender. Once tender, drain the water and place daikon pieces in a large bowl.
- Boil the eggs until they are hard boiled, about 12 minutes. Do not boil the daikons and the eggs at the same time in the same pot. Remove from hot water and cool. Peel and chop the eggs.
- While daikons and eggs boil, chop celery stalks, carrots, and onion and add to the large bowl.
- Whisk together the mayonnaise, mustards, stevia, and salt in a small bowl. Add to the large bowl and stir everything together. Season with pepper and paprika.
- Chill for at least 2 hours in a refrigerator (best chilled overnight). Serve cold.