Instructions
- Peel the rutabagas and chop them into ½-inch pieces. Place them in a large pot and cover with salted water.
- Bring the water to a boil over medium heat, then reduce to a simmer and cook until the rutabagas are tender but not mushy, about 15–20 minutes. Drain immediately and let cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, pickles, pepper, and dill until smooth.
- Add the still-warm rutabagas to the bowl and toss until all pieces are fully coated with the dressing.
- Stir in the finely chopped bacon. Taste and adjust seasoning if necessary.
- Cover the bowl and refrigerate for at least one hour to allow flavors to meld. Serve chilled.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (including chilling)
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Substitute rutabaga with turnips or kohlrabi for a similar texture and flavor.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
- Add chopped hard-boiled eggs for extra protein and richness.
- Sprinkle smoked paprika or cayenne for a subtle kick.
Serving Suggestions
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