New Year’s Mayonnaise French Salad

New Year's Mayonnaise French Salad
  • Prep Time
    30 mins
  • Cook Time
    30 mins
  • Serving
  • Ready In
    1 hour

New Year's Mayonnaise French Salad

This New Year’s Mayonnaise French Salad was an essential part of the New Year’s Eve party table in Hungary. In our Teaneger age, my friend and I were able to cut down on ingredients in the kitchen for hours to have something to take to year-end parties. Of course, not only was this salad made then, but also some salty or sweet cookies, or just a cake, while of course we also discussed all the friendly rumors.
I haven’t made a salad like this in years, but now I remembered this tradition, so I quickly shredded the ingredients the day before to match the flavors.

This New Year’s Mayonnaise French Salad goes well with grilled meats, but is also a delicious side dish in itself. Why is this salad called French? I really have no idea about it, but I know it has nothing to do with French cuisine.

Is this New Year's Mayonnaise French Salad keto?

Well, there are some ingredients in it that aren’t keto-friendly, but all of them are high in fiber and minerals, not artificial foods, so they don’t bother me. The inability to eat so much of it at once that it disrupts our keto metabolism. If you eat 200 g of this New Year’s Mayonnaise French Salad, you will only get 16 g of net carbs into your body. At a party, I really don’t think much of it, especially if you’ve been awake all night and even dancing.

New Year's Mayonnaise French Salad




Per 1 serving salad (~200 g)

  • Daily Value*
  • Calories: 208
    10 %
  • Fat: 10.6 g
    6.5 %
  • Total carbs: 20.5 g
    31.6 %
  • Sugar: 6.97 g
    17.4 %
  • Fiber: 3.95 g
    15.8 %
  • Net carbs: 16.58 g
    41.5 %
  • Protein: 9 g
    12 %
  • Potassium: 508 mg
    14.5 %
  • Sodium: 377 mg
    16.4 %



    Peel the carrots, celery and fries, cut into cubes and cook with the green peas (no need to cook completely soft). When cooked, strain and immediately put in cold water to stop further boiling.


    Stir in the chopped apples and pickles to the filtered vegetables.


    For the sauce, mix the sour cream with the mayonnaise, mustard, salt, pepper (a little lemon juice can also be added), then pour over the vegetables and mix. Store in the refrigerator until served. Let stand for a few hours for the flavors to come together.


    The salad can be served alone or with fried meats.

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