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Zingy Low-Carb Warm Potato Salad

4.8 stars, average of 4 ratings

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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.

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Hands-on Overall

Serving size about 170 g/ 6 oz

Allergy information for Zingy Low-Carb Warm Potato Salad

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

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

Net carbs7.3 grams
Protein2 grams
Fat5.4 grams
Calories93 kcal
Calories from carbs 34%, protein 9%, fat 57%
Total carbs10.3 gramsFiber3 gramsSugars5.6 gramsSaturated fat0.7 gramsSodium410 mg(18% RDA)Magnesium21 mg(5% RDA)Potassium340 mg(17% EMR)

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)


  1. 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. Zingy Low-Carb Warm Potato Salad
  2. 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. Zingy Low-Carb Warm Potato Salad
  3. 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. Zingy Low-Carb Warm Potato Salad
  4. 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). Zingy Low-Carb Warm Potato Salad
  5. 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. Zingy Low-Carb Warm Potato Salad

Ingredient nutritional breakdown (per serving, about 170 g/ 6 oz)

Net carbsProteinFatCalories
Turnip, raw
5.4 g1.1 g0.1 g33 kcal
Olive oil, extra virgin
0 g0 g4.5 g40 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Celery stalk, fresh
0.4 g0.2 g0 g4 kcal
Onion, red, fresh
0.7 g0.1 g0 g4 kcal
Dill, fresh
0.1 g0 g0 g1 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Apple cider vinegar
0 g0 g0 g1 kcal
Mustard, wholegrain
0.4 g0.5 g0.7 g10 kcal
Allulose, natural low-carb sweetener
0.1 g0 g0 g0 kcal
Total per serving, about 170 g/ 6 oz
7.3 g2 g5.4 g93 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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