Easy Keto Potato Salad

Name: Easy Keto Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Ingredients: 2–3 lbs. White potatoes ((red-skinned potatoes work well)); 1 c. Mayo; 2 tbsp Dijon or stone ground mustard; 1-1/2 tsp. Salt, divided; 1/2 tsp. Onion powder; 1/4 tsp. Ground black pepper; 1–2 tbsp. Green onions or chives, chopped; 3-4 Hard boiled eggs, chopped (optional)

cindyhilliard.com

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 145 minutes

Author : Cindy

Ingredients

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2–3 lbs. White potatoes ((red-skinned potatoes work well))1 c. Mayo2 tbsp Dijon or stone ground mustard1-1/2 tsp. Salt, divided1/2 tsp. Onion powder1/4 tsp. Ground black pepper1–2 tbsp. Green onions or chives, chopped3-4 Hard boiled eggs, chopped (optional)

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Instructions

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Step 1

This recipe is quite flexible, so please adjust according to your taste! If you like more mustard, use more mustard. If you prefer your potato salad without hard boiled eggs, leave them out! Same for seasonings—season to your personal taste!

Step 2

Peel (if desired and chop potatoes into ½ – ¾ cubes. Add 1 tsp. salt to a pot of water, and bring to boil. Add potatoes and boil for 6-8 minutes or until you can easily insert a fork (I like to use red-skinned potatoes because they hold their firmness and don’t turn to mush as easily as regular russet potatoes, plus the red skin adds a little color if you choose not to peel them). Drain and rinse for a few minutes with cold water to stop the cooking process. Cover and refrigerate at least an hour. Meanwhile, combine mayonnaise, mustard, seasonings, and green onions/chives. Add the mayonnaise mixture to potatoes along with hard boiled eggs, and combine. Add additional salt and pepper to taste. Refrigerate until ready to serve. This potato salad is great grilled brats, burgers, or barbeque.