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
Equipment
- Stovetop
- Large Pot
- Large Bowl
- Medium Bowl
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
Nutrition Facts
Rutabaga (No Potatoes) Potato Salad
Amount per Serving
Calories
134
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
65
mg
22
%
Sodium
231
mg
10
%
Potassium
500
mg
14
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
227
IU
5
%
Vitamin C
34
mg
41
%
Calcium
79
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Celery, Celery Seed, Egg, Eggs, Ground Black Pepper, Mayonnaise, Mustard, Pickle Juice, Potato Salad, Radish, Radishes, Relish, Rutabaga, Salt