Keto Sweet Potato Salad

Indulge in a low-carb twist on a classic favorite with this Keto Sweet Potato Salad! Using roasted rutabaga as a keto-friendly alternative to sweet potatoes, this dish satisfies cravings while keeping carbs in check. The tender, golden-brown rutabaga cubes are perfectly complemented by a creamy dressing made with sugar-free mayonnaise, Dijon mustard, and apple cider vinegar. Crisp celery, tangy red onion, and fresh parsley add layers of texture and bright flavor, while chopped hard-boiled eggs lend richness and protein. Finished with a sprinkle of paprika for extra flair, this salad is a versatile side dish that works beautifully for potlucks, barbecues, or meal prep. Serve chilled or at room temperature for a refreshing, keto-approved comfort food experience!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Rutabaga (peeled and diced into 1-inch cubes)
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper (freshly ground)
• 3 large Hard-boiled eggs (chopped)
• 0.5 cups Mayonnaise (sugar-free)
• 1 tablespoon Dijon mustard
• 1 teaspoon Apple cider vinegar
• 2 stalks Celery (diced)
• 0.25 cup Red onion (finely chopped)
• 2 tablespoons Fresh parsley (chopped)
• 0.25 teaspoons Paprika (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the diced rutabaga on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.

Step 3

Roast the rutabaga in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are golden and the cubes are tender. Remove from the oven and let cool.

Step 4

While the rutabaga cools, peel and chop the hard-boiled eggs. Set them aside.

Step 5

In a large mixing bowl, make the dressing by combining mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and creamy.

Step 6

Add the celery, red onion, and parsley to the dressing, and mix well.

Step 7

Gently fold the roasted rutabaga and chopped eggs into the dressing mixture, ensuring everything is coated evenly.

Step 8

Taste the salad and adjust the seasoning with additional salt and pepper if needed.

Step 9

Transfer the salad to a serving dish and sprinkle with paprika, if desired, for garnish.

Step 10

Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(945.1g)

Amount per serving	% Daily Value*
Calories	1515.9

Total Fat 134.5g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 597.3mg	0%
Sodium 2597.1mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 14.2g	0%
Total Sugars 28.6g
Protein 25.6g	0%

Vitamin D 132IU	0%
Calcium 309.2mg	0%
Iron 4.4mg	0%
Potassium 1795.9mg	0%

*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.

Source of Calories

Fat: 79.9%

Protein: 6.8%

Carbs: 13.3%