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No Potatoes Potato Salad
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Rutabaga (No Potatoes) Potato Salad

Course Salad, Side Dish
Keyword Celery, Celery Seed, Egg, Eggs, Ground Black Pepper, Mayonnaise, Mustard, Pickle Juice, Potato Salad, Radish, Radishes, Relish, Rutabaga, Salt
Cooking Method Overnight Refrigeration
Prep Time 20 minutes
Cook Time 15 minutes
Refrigeration Time 4 hours
Total Time 4 hours 35 minutes
Servings 6
Calories 134kcal
Author Recipe Adapted from: Healthful Pursuit

Equipment

  • Stovetop
  • Large Pot
  • Large Bowl
  • Medium Bowl

Ingredients

  • 2 Rutabaga
  • 2 Eggs Hard-Boiled, sliced
  • 4 stalks Celery Finely diced; about ¾ cup
  • 4 Radishes Thinly sliced

Dressing

  • 3 Tablespoons Mayonnaise
  • 1 teaspoon Mustard
  • ½ teaspoon Celery Seed
  • 3 Tablespoons Relish
  • 1 Tablespoon Pickle Juice
  • Salt To taste
  • Ground Black Pepper To taste

Instructions

  • Wash and cube the rutabaga. Add water to a large pot. Cover and bring to a boil. Once boiling, add rutabaga and cook for 10-13 minutes, until rutabaga is tender. Drain and set aside to cool.
  • Meanwhile, add sliced hard-boiled eggs, celery pieces, and radishes to a large bowl.
  • Then, in a medium bowl, add dressing ingredients and whisk until combined.
  • When rutabaga has cooled, add to large bowl with vegetables and drizzle with dressing. Stir to coat.
  • Cover and refrigerate for 4 hours, until chilled.

Notes

How to hard-boil eggs:
  1. Cover eggs with water in a pot.
  2. Heat on high heat and bring water to a boil.
  3. Turn off heat, cover, and let sit for 10-12 minutes.
  4. Strain water from pot and run cold water over eggs to cool them.

Nutrition

Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 231mg | Potassium: 500mg | Fiber: 4g | Sugar: 7g | Vitamin A: 227IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 1mg