Rutabaga-and-Potato Salad

Save
Rate
Print
Email
Facebook - Share this

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

More Ways to Share:

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.

Prep: 10 minutes
Total: 25 minutes

Ingredients

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

Directions

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.

From Body+Soul, June 2009