Potatoless Potato Salad
Servings: 6
ingredients:
2 large jicama bulbs (or 2 lbs)
2 celery stalks
5 boiled eggs, chopped
¼ cup mayo
¼ cup red onion, diced
1 large dill pickle, diced or 4 pickle spears
1 tbsp yellow mustard
½ tbsp powdered sweetener or 2 drops stevia
1 stalk green onion, sliced
Salt and pepper to taste
Optional Topping: Paprika or cayenne pepper
Directions:
Using a medium stockpot, peel and dice your jicama into 1 inch cubes.
Boil for about 6-7 minutes or until fork tender. Drain and add into a large mixing bowl
In a separate bowl, make your dressing by adding the rest of your ingredients and mix.
Mix dressing with jicama.
Cover and refrigerate for an hour. Enjoy!
Nutrition:
Nutrition per serving:
Calories - 238
Fat - 18g
Protein - 8g
Total Carbs - 8g
Net Carbs - 4g