Zingy Low-Carb Warm Potato Salad

A zingy twist on a classic German-style potato salad but made with turnips instead of starchy potatoes. This is an easy low-carb side dish to serve with any proteins including roast chicken, steak, pork chops or baked salmon.

The dressing is made with lemon juice, vinegar, lemon zest, low-carb sweetener (I like Allulose) and wholegrain mustard for a sweet yet tangy flavor! If you want to add some heat, use 1 tablespoons of Dijon mustard instead of the wholegrain mustard.

The wholegrain mustard, lemon juice and vinegar make it quite sharp and zingy so if you prefer the dressing less sour, skip the vinegar or use less lemon juice.

If you're not a fan of turnips, you can try other options such as chopped cauliflower, kohlrabi or rutabaga (swede). Just remember that you will need to adjust the baking time as each one of these options will require different baking time to cook through.

Preparation time

Hands-on:     10 minutes
Overall:      40 minutes

Nutritional values (per serving, about 170 g/ 6 oz)

Total Carbs	10.3	grams
Fiber	3	grams
Net Carbs	7.3	grams

Protein	2	grams
Fat	5.4	grams
of which Saturated	0.7	grams

Energy	93	kcal

Magnesium	21	mg (5% RDA)
Potassium	340	mg (17% EMR)

Macronutrient ratio: Calories from carbs (34%), protein (9%), fat (57%)

Ingredients (makes 6 servings)

6 to 8 turnips, diced (700 g/ 1.5 lbs)
¹/₄ cup + 2 tbsp extra virgin olive oil (90 ml/ 3 fl oz)
sea salt and pepper, to taste
4 medium celery stalks, sliced (160 g/ 5.6 oz)
1 small red onion, sliced (60 g/ 2.1 oz)
2 tbsp freshly chopped dill
2 tbsp freshly chopped parsley
2 tbsp fresh lemon juice (30 ml)
1 tsp fresh lemon zest
1 tbsp apple cider vinegar or more lemon juice (15 ml)
2 tbsp wholegrain mustard (36 g/ 1.3 oz)
1 tbsp Allulose or Erythritol (10 g/ 0.4 oz)

Instructions

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Dice the turnips into about 2 cm (³/₄ inch) pieces.
Place in a baking tray. Drizzle with 2 tablespoons (30 ml) of the olive oil and season with a generous pinch of salt and pepper. Cover with a piece of aluminum foil.
Place in the oven and bake for 25-30 minutes or until crisp tender (turnips take longer to cook through, especially larger pieces). Uncover and bake for another 5 minutes.
Meanwhile, slice the celery and onion. Chop the herbs. In a small bowl, whisk the remaining olive oil with lemon juice, lemon zest, vinegar, mustard and sweetener (Allulose or Erythritol).
To assemble the salad, place the celery, onion and dressing into a bowl with the baked turnips. Toss to combine and season more is needed. To store, refrigerate for up to 5 days. Reheat before serving or eat cold.