Potato-Less Potato Salad

Potato-Less Potato Salad


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


  • 3 tbsp olive oil mayo (use Prolean recipe)
  • 1 tsp mustard
  • ½ tsp celery seed
  • 3 tbsp relish
  • 1 tbsp pickle juice
  • Salt and pepper, to taste


  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.
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