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: 

  1. Using a medium stockpot, peel and dice your jicama into 1 inch cubes. 

  2. Boil for about 6-7 minutes or until fork tender. Drain and add into a large mixing bowl

  3. In a separate bowl, make your dressing by adding the rest of your ingredients and mix.

  4. Mix dressing with jicama. 

  5. Cover and refrigerate for an hour. Enjoy! 

Nutrition:

Nutrition per serving:

  • Calories - 238

  • Fat - 18g

  • Protein - 8g

  • Total Carbs - 8g 

  • Net Carbs - 4g

 
 
 
 

More From Low Carb Love