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Keto Potato Salad

Keto Potato Salad

This easy Keto potato salad is a creamy, tangy, slightly crunchy recreation of classic potato salad and guess what? It doesn't use any potatoes (or cauliflower). The secret ingredient gives this Keto potato salad an authentic taste and makes you feel like you're eating the real thing. Try it today! 

Course Side Dish
Cuisine American
Keyword keto fauxtato salad, keto potato salad, low carb potato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 12 oz peeled and chopped Jicama
  • 1/2 cup Mayonnaise
  • 2 tsp Dried minced onion You can substitute fresh onion
  • 1 tsp Celery seed optional but highly recommended
  • 4 Hard boiled eggs
  • 1 tbsp Apple cider vingear
  • 1 tbsp Yellow mustard
  • 1/2 cup diced celery
  • salt and pepper to taste


  1. 1. Prepare hard boiled eggs. I always use my InstantPot, but feel free to use your favorite cooking method!

    2. In a large pot, bring 6-8 quarts of salted water to a boil

    3. While your water is boiling peel and dice the jicama into small chunks. Try to keep the chunks similar sizes-they will cook more evenly and give the Keto potato salad a better texture

    5. Once the water is boiling, add your jicama and cook on high uncovered until the jicama is fork tender (like a potato). This took me about 30 minutes, but cook time can vary based on the size of the chunks.

    6. While the jicama is boiling, chop your celery and hard boiled eggs

    7. After the jicama is fork tender, drain.

    8. Let the drained jicama cool for about 10 min. Mixing the salad while the jicama is still warm allows the flavors to combine well together, but you can always cool completely and mix later (or the next day). 

    10. Put jicama in a bowl. Add all the remaining ingredients and mix well. Cover and refrigerate. This tastes best the next day, so my suggestion is to make a day ahead of time!