Keto Kartoffelsalat (German Potato Salad)
Savor the authentic flavors of Germany with a low-carb twist in this Keto Kartoffelsalat (German Potato Salad). This creative recipe swaps traditional starchy potatoes for tender turnips, delivering all the tangy and savory goodness of the classic dish while remaining keto-friendly. Crispy bacon, sautéed onions, and a zingy apple cider vinegar dressing create layers of bold flavor, perfectly complemented by Dijon mustard and a touch of erythritol for subtle sweetness. Finished with fresh green onions for a burst of color and freshness, this warm salad is an ideal side dish for keto enthusiasts seeking comfort food without compromise. Ready in under 40 minutes, this dish is perfect for family dinners, BBQs, or meal prep, making it a versatile addition to your low-carb culinary repertoire!
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Recipe Information
Ingredients
- 4 medium turnips
- 6 slices bacon strips
- 1 medium yellow onion
- 0.25 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon erythritol sweetener
- 0.5 cup chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 stalks green onions
Instructions
Begin by peeling and dicing the turnips into 1/2-inch cubes. Place them in a pot of salted water, bring to a boil, and simmer for about 10-12 minutes until tender. Drain the turnips and set aside.
While the turnips are cooking, in a skillet over medium heat, cook the bacon strips until crispy. Remove the bacon from the skillet and place on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
Dice the yellow onion finely. Using the same skillet with the remaining bacon grease, add the diced onion and sauté until it becomes translucent, about 4-5 minutes.
In a small bowl, whisk together apple cider vinegar, Dijon mustard, erythritol sweetener, and chicken broth. Pour this mixture into the skillet with the onions.
Bring the vinaigrette mixture to a gentle simmer, stirring occasionally. Season with salt and black pepper.
Add the drained turnips to the skillet and gently toss them in the warm vinaigrette until well-coated.
Remove the skillet from the heat, and stir in the crumbled bacon.
Chop the green onions and sprinkle over the salad. Allow the salad to cool slightly before serving to enhance flavor absorption.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.7 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
