Ingredients
Method
- Start by washing and peeling your potatoes. Once done, cut them into bite-sized chunks.
- Fill a large pot with water, add a pinch of salt, and bring it to a boil.
- Once boiling, carefully add the potato chunks. Let them cook for about 10-12 minutes, or until they’re tender yet firm.
- While the potatoes are boiling, mix together the mayonnaise, Dijon mustard, salt, and pepper in a large mixing bowl. This will be your Low Carb Potato Salad dressing.
- Once your potatoes are cooked, drain them and allow them to cool for a few minutes.
- Add the cooled potato chunks to the dressing mixture in the large bowl.
- Now, toss in the finely chopped celery, diced red onion, chopped fresh parsley, dill, and boiled, chopped eggs.
- Gently mix everything until the potatoes are well-coated with the dressing and all the ingredients are evenly distributed.
- Check for seasoning. If needed, add some more salt or pepper.
- Once satisfied, cover the Low Carb Potato Salad and refrigerate for at least 2 hours before serving.
Notes
Tips:
- Always choose a low-starch potato variety. These have fewer carbs and maintain a firmer texture when boiled.
- If you’re planning to serve the salad later, refrigerate the potatoes and the dressing separately, mixing them only before serving.
- For added crunch and nutrition, consider adding some chopped bell peppers or cucumber.
- While the classic Low Carb Potato Salad has its charm, don’t hesitate to experiment with spices or herbs that suit your palate.