Rutabaga and Potato Salad
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.
Body+Soul, June 2009
- Prep Time 10 minutes
- Total Time 25 minutes
- Yield Serves 6
- 1 rutabaga (about 1 pound), peeled and cut into chunks
- 1 pound red new potatoes, scrubbed, halved, or quartered (the same size as cut rutabaga)
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 2 ribs celery, halved lengthwise and sliced crosswise plus 1/4 cup coarsely chopped celery leaves
- 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. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.
- Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
- When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.