Reduced Carb Dill Rutabaga Mustard Potato Salad
Potato salad is the ultimate summer side salad for parties, picnics, and BBQ's. This popular salad is a perfect side dish. My twist on potato salad is to use rutabagas which serves to cut down on the amount of potatoes, and therefore carbohydrates, in the salad. I love this Reduced Carb Dill Rutabaga Mustard Potato Salad it's super yummy! Enjoy this lower carb potato salad warm or chilled for a side dish at lunch or dinner. Enjoy potato salad in a low carb way with this salad recipe.
Ingredients
- 4 cups potatoes cooked and cubed
- 2 cups rutabaga cooked and cubed
- 1/2 cup celery diced
- 1/4 cup onion diced
- 1/3 cup mayonnaise,olive oil
- 2 Tablespoons sour cream
- 1 Tablespoon mustard, spicy brown
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon dill weed dried
- 3 eggs, hard boiled diced
Instructions
- Peel potatoes and cut into cubes for 4 c., peel rutabaga and cut into cubes for 2 c. then boil until soft. Add to a large bowl.
- Add 1/2 c. diced celery and 1/4 c. diced onion to potato rutabaga mixture and stir.
- Prepare dressing: 1/3 c. olive oil mayonnaise, 2 Tbsp. sour cream, 1 Tbsp. spicy brown mustard, 1/2 tsp. salt, 1 tsp. apple cider vinegar, and 1 tsp. dried dill weed. Stir dressing. Stir dressing into vegetables to coat.
- Dice 3 hard-boiled eggs and stir into the potato salad. Serve warm or chill to serve.
Tried this recipe?Let us know how it was!