Classic potato salad with a tangy cream sauce, loaded with fresh herbs and finely chopped fresh vegetables. Only, there are no potatoes in this potato salad!
Because potatoes spike blood sugar (which increases the likelihood of sugar cravings after consumption), I chose to make this potato salad with…
I was a bit skeptical at first… but wow, cooked rutabaga was made for potato salad. It has the same consistency of potatoes but they’ve got a slight KICK that adds just the right amount of pizazz to the salad to totally pull it off.
Not to mention, it’s filling.
I find when I eat potatoes, I’m hungry about an hour afterward. Again, this goes back to the increase in blood sugar.
This rutabaga version doesn’t do that.
It’s healthy, simple and just plain good.
- 2 rutabagas
- 2 hard boiled eggs, sliced
- 4 stalks celery, finely diced - yield about ¾ cup
- 4 radishes, thinly sliced
- 3 tablespoons homemade mayo
- 1 teaspoon mustard
- ½ teaspoon celery seed
- 3 tablespoons relish
- 1 tablespoon pickle juice
- salt and pepper, to taste
- 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 fork-tender. Drain and set aside to cool.
- Meanwhile, add sliced hard boiled eggs, celery pieces and radishes to a large bowl.
- Then, in a separate 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.
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The dressing will be thick (which is perfect!)
Mix it around, chill, and devour!
Today’s recipe is perfect as a recipe during Wind Down Day 3 of my book. When you’ve finished a juice cleanse it is important to re-introduce food slowly.
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Have you tried rutabaga?
What are some of your favorite potato-based recipes? Next on my list, is scalloped potatoes…