No Potatoes! Potato Salad

June 1, 2014 by Leanne Vogel November 2, 2018

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!

Ingredients

• 2 rutabagas
• 2 hard boiled eggs, sliced
• 4 stalks celery, finely diced – yield about ¾ cup
• 4 radishes, thinly sliced

Dressing

• 3 tablespoons homemade mayo
• 1 teaspoon mustard
• ½ teaspoon celery seed
• 3 tablespoons relish
• 1 tablespoon pickle juice
• salt and pepper, to taste

Instructions

1. 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.
2. Meanwhile, add sliced hard boiled eggs, celery pieces and radishes to a large bowl.
3. Then, in a separate bowl, add dressing ingredients and whisk until combined.
4. When rutabaga has cooled, add to large bowl with vegetables and drizzle with dressing. Stir to coat.
5. Cover and refrigerate for 4 hours, until chilled.

Nutrition Information Per Serving