Potato Salad – NO Cauliflower
Introduction
Who says potato salad always has to be potatoes? This rutabaga-based version is a fun, twisty take on a classic favorite. With creamy mayonnaise, tangy Dijon mustard, crisp pickles, and smoky bacon, each bite is a perfect balance of flavor and texture. The warm rutabagas soak up the dressing beautifully, giving a tender yet firm bite reminiscent of traditional potato salad. It’s a crowd-pleaser, great for BBQs, potlucks, or as a side to grilled meats. You’ll love how easy it is to make and how delicious it turns out.
Ingrédients
- 3 lbs (1.36 kg) rutabagas, peeled and cut into ½-inch pieces
- 1 ¼ cups (300 ml) mayonnaise
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) Dijon mustard
- ¼ cup (40 g) chopped pickles, unsweetened
- ½ teaspoon (1 g) black pepper
- 2 tablespoons (8 g) fresh dill, chopped
- ¼ cup (30 g) finely chopped bacon
Instructions
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