Low-Carb German Potato Turnip Salad

German potato salad has a tangy dressing made without mayonnaise, and now you can turn this familiar dish into a low-carbohydrate comfort food by using turnips instead of potatoes. Like classic German potato salad, this recipe retains distinctive features like its simplicity and a cooked dressing with an olive oil and vinegar foundation.

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The secret to this recipe is to swap turnips for potatoes to lower the carbohydrate content. While a 4-ounce portion of potatoes has about 20 grams of carbohydrates, a 4-ounce portion of turnip has about 8 grams. With a mild and slightly peppery taste, turnips add character and are a good complement to flavors from ingredients like parsley, dill, or Dijon mustard. 

Tips, Variations, and Serving Suggestions

• For a traditional German potato salad, use potatoes instead of turnips.
• To vary the flavor, consider ingredients like chopped sundried tomatoes, diced pickles, capers, olives, chopped meatless bacon or nitrate-free soy bacon, or caraway seeds. 
• Cauliflower can be an alternative to turnips.
• Serve your salad warm, cooled, or after refrigerating the salad overnight.
• For additional nutrients, toss 2 cups of chopped spinach leaves when you toss the warm turnips with the dressing.
• For plant-based protein and extra fiber and texture, add 2 cups (1 can) of black beans or garbanzo beans, drained. 
• For extra flavor, protein, and calcium, add 2-4 ounces of parmesan cheese, goat cheese, or feta cheese.
• For a filling, low-carb meal, pair your German turnip salad with a lean protein like broiled tilapia, grilled salmon, or roasted chicken breast. 
• For a sack lunch, pack a serving of this salad along with low-fat string cheese or a hard-boiled egg, and a piece of fruit like an apple. 

Recipe for Low-Carb German Turnip “Potato” Salad

Makes 4 servings

Ingredients: 

• 20-24 ounces of turnips (about 4 medium turnips)
• 1 red onion, diced
• 2 tablespoons of olive oil
• 3 tablespoons of wine vinegar
• 1-2 teaspoons of Dijon mustard
• ½ teaspoon of smoked paprika
• 2-3 tablespoons of grated apple
• Salt and pepper to taste
• Garnish: 4 tablespoons of chopped parsley

Instructions: 

1. Bring a pot of salted water to a boil, using 1 teaspoon of salt per quart of water. While water is coming to a boil, peel the turnips if the peel is tough. Cut them into bite-sized pieces. Add them to the water and cook until fork-tender but not mushy, about 8-10 minutes. Drain, place in a large bowl, and set aside.
2. Heat the olive oil in a skillet or frying pan. Add the red onion and saute until translucent, about 3-4 minutes. Stir in the vinegar, mustard, honey or sugar, paprika, and salt and pepper. Heat for another 1-2 minutes.
3. Pour the onion mixture over the turnips and stir gently until the turnips are coated. If serving warm, let the flavors meld for 5 minutes. Otherwise let cool completely or store in the refrigerator overnight in an airtight container.
4. Garnish with parsley for serving. 

Nutrition information per serving: 100 calories; 7 grams of fat; 1 gram of saturated fat; 200 mg of sodium; 10 grams of carbohydrates; 5 grams of sugar; 2 grams of dietary fiber; 1 gram of protein

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