Prep 10 mins
Cook 15 mins
This is sure to please any avid potato salad lover. I miss going fishing and enjoying a good potato salad and sandwich lunch by the lake but now, I dont have to miss it at all.
- 2 medium sized rutabagas (peeled and cubed)
- 2 hard-boiled eggs (chopped)
- 1⁄3 cup mayonnaise (not low fat)
- 1 teaspoon yellow mustard
- 1⁄8 teaspoon celery salt
- 1⁄4 small onion (diced)
- 1 stalk celery (diced)
- 2 tablespoons dill pickle relish
- Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
- Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
- Add 3/4 of the rutabagas to the bowl of the mayo mixture.
- Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
- Cover and chill for at least 15 minutes.
Thank you thank you thank you! I was doubtful, but in this low carb state a person will try ANYTHING to get away from meat and cheese...and we actually thought we had potato salad for dinner tonight! I made it like I make my own but substituting the rutabaga for potatoes and IT WORKED! Hubby and I ate the whole bowl for dinner and I had to swear to go shopping for another rutabaga tomorrow! (I promised I'd try to fry one next)Thanks so much for this great idea..I have wandered off the well worn path for new ideas and am so glad to have found this! Thanks again!!
This turned out very well. Not only is it more interesting than an equivalent potato salad would be it is also more pleasing to the eye. I made this with just one rutabaga instead of two and even at that it was drier than I prefer. More mayo may be desirable depending on individual taste. I'm not sure what dill pickle relish contains but I finely chopped a dill pickle and tossed it in.<br/><br/>Delicious!
Great idea, if you like the sweeter than a regular potato taste of rutabaga. Like sher440, I took your idea, and made my own salad mix. Used black olives, bacon bits, feta, mayo, mustard, eggs... The works. The eggs do balance some of the sweet baga taste, so I put an extra one in when I was mixing. Very good idea, and I've been experimenting with other recipes subbing rutabaga for potatoes, like home fries and in chowders. Thanks for sharing!