Low Carb Sweet Potato Salad
Elevate your salad game with this vibrant Low Carb Sweet Potato Salad, a lighter twist on the classic comfort food. Featuring tender bites of steamed white or Japanese sweet potatoes paired with roasted cauliflower florets, this flavorful dish is packed with texture and balanced with fresh, crunchy celery, tangy dill pickles, and sautéed red onion. Tossed in a creamy low-carb mayonnaise dressing infused with Dijon mustard, apple cider vinegar, and fresh dill, this salad is perfect for those seeking a wholesome, keto-friendly option without sacrificing flavor. Boost the protein by folding in chopped hard-boiled eggs, and garnish with a sprinkle of smoky paprika for an irresistible finish. Easy to prepare and ideal for meal prep or gatherings, serve this chilled masterpiece as a side dish or satisfying low-carb meal!
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Recipe Information
Ingredients
- 2 medium Small white sweet potatoes or Japanese sweet potatoes
- 2 cups Cauliflower florets
- 2 tablespoons Olive oil
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Ground black pepper
- 2 stalks Celery stalks, diced
- 0.25 cup Red onion, finely diced
- 0.25 cup Dill pickles, diced
- 0.33 cup Mayonnaise (low-carb, sugar-free)
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Fresh dill, chopped
- 0.25 teaspoons Paprika (optional, for garnish)
- 2 large Hard-boiled eggs, chopped (optional, for extra protein)
Instructions
Peel and cut the sweet potatoes into bite-sized cubes (about 1-inch pieces).
Steam or boil the sweet potato cubes in a pot of water for 10-12 minutes, or until just fork-tender. Avoid overcooking to prevent them from becoming mushy. Drain and set aside to cool.
While the sweet potatoes cook, steam the cauliflower florets in a separate pot for about 8 minutes, or until tender but not mushy. Set aside to cool.
Preheat a small skillet over medium heat. Add olive oil and sauté the diced red onion for 2-3 minutes until slightly softened. Remove from heat and let cool.
In a large mixing bowl, combine the cooked sweet potatoes, cauliflower florets, sautéed red onion, diced celery, and dill pickles.
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and black pepper until creamy and well blended.
Pour the dressing over the sweet potato mixture and gently toss with a rubber spatula to coat all ingredients evenly.
If using hard-boiled eggs, fold them in gently at the end to avoid breaking them apart.
Transfer the salad to a serving dish and, if desired, sprinkle paprika on top for garnish.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold and enjoy!
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 20.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1993 mg | 42% | |
*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.
