Rutabaga (No Potatoes) Potato Salad

Course Side Dish, Salad

Keyword Rutabaga, Potato Salad, Radishes, Mayonnaise, Relish, Egg, Ground Black Pepper, Mustard, Celery Seed, Pickle Juice, Celery, Eggs, Salt, Radish

Cooking Method Overnight Refrigeration

Prep Time 20

Cook Time 15

Refrigeration Time 4

Total Time 4 35

Servings

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:

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

Nutrition