thumbnail image
Simpura

 

keeping things simple & pure

    Contact Us
    • Home
    • Program Overview
    • About Us
    • FAQ
    • Blog
    • Recipes
    • Documents & Forms 
      • HIPPA Notice
    • …  
      • Home
      • Program Overview
      • About Us
      • FAQ
      • Blog
      • Recipes
      • Documents & Forms 
        • HIPPA Notice
    Simpura

     

    keeping things simple & pure

      Contact Us
      • Home
      • Program Overview
      • About Us
      • FAQ
      • Blog
      • Recipes
      • Documents & Forms 
        • HIPPA Notice
      • …  
        • Home
        • Program Overview
        • About Us
        • FAQ
        • Blog
        • Recipes
        • Documents & Forms 
          • HIPPA Notice
      Simpura
      Go Back
      Section image

      Keto Potato Salad

      INGREDIENTS:

      • 3 cups rutabagas
      • ½ cup Walden Farms Amazing Mayo
      • 1 tbsp lemon juice
      • 1 tbsp Dijon mustard
      • 1/2 cup chopped unsweetened pickles
      • ½ tsp pepper
      • 2 tbsp fresh chopped dill
      • 2 hard boiled eggs

      DIRECTIONS:

      1. Peel rutabagas and chop into ½ inch pieces. Place in a large, salted pot of water over medium heat. Bring to a boil and let simmer until rutabaga has softened and is tender. Drain immediately.
      2. In large mixing bowl, combine remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
      3. Remove the mixture from the refrigerator, transfer to a serving dish and serve immediately.

      SERVINGS: 1

      Uses: 3 cups occasional veggies, ½ cup occasional veggies, 2oz protein

         

         

         

         

        © 2020

        Terms & Conditions
          Call Us
          Contact
        Cookie Use
        We use cookies to ensure a smooth browsing experience. By continuing we assume you accept the use of cookies.
        Learn More