Rutabaga and Potato Salad

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Rutabaga and Potato Salad
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Makes: 6 servings adjust
"Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables such as carrots, turnips, and parsnips."

Directions

Ingredients

  • 1 Rutabaga, about 1 lb, peeled, and cut into chunks

Step 1

Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes.

Ingredients

  • 1 pound Red New Potato, scrubbed, halved, or quartered (the same size as cut rutabaga)

Step 2

Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.

Ingredients

  • 2 tablespoons Dijon Mustard
  • Coarse Salt
  • Freshly Ground Pepper
  • 2 tablespoons White Wine Vinegar

Step 3

Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper.
 

Step 4

When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Celery Ribs, halved lengthwise and sliced crosswise plus 1/4 cup coarsely chopped celery leaves

Step 5

When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.
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