When the weather is nice and you are in the grilling mood, nothing says side dish like potato salad. I think this rutabaga salad will fit the bill nicely. It doesn't have the exact texture as potatoes, but you will still enjoy the flavor of dish the same with your meal. When I did the calculations for the nutrition info I discovered that the average serving of potato salad has 27 net carbs per serving!!! Whoa right! My version has 11 - that's a huge difference.
I hope you give this under rated veggie a try in this salad. Enjoy (:
Peel and dice rutabaga. Rutabaga is a lot harder in texture than a potato. If you have a kitchen aide food processor with the dicing accessories. I highly recommend using it. It will make this step go a lot quicker.
Add rutabaga to a large dutch oven and cover with water. Turn heat to medium high and boil until tender about 45 minutes. I takes a lot longer to cook rutabaga so don't be alarmed about the time.
Place to eggs in a saucepan and boil until done about 10 minutes.
When tender drain and put back in pot.
Remove about half of the rutabaga and put in food processor with blade attachment. Add mayo and mustard. Turn on high speed and mix until smooth and creamy.
Add back into pot. Add onion, pickle, juice, salt and pepper, and 1 diced egg. Stir to combine.
Place mixture in serving bowl. Top with other sliced egg. A sprinkle of paprika over the salad if you wish. Enjoy!
Calories 200Calories from Fat 120
% Daily Value*
Total Fat 13.4g21%
Saturated Fat 2.3g11%
Total Carbohydrates 16.0g5%
Dietary Fiber 5.0g20%