Fake Potato/Rutabaga Salad (Low Carb) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
3. Add 3/4 of the rutabagas to the bowl of the mayo mixture.
4. Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
5. Cover and chill for at least 15 minutes.
6. Enjoy!
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