Rutabaga Salad (A Low Carb Protein Packed Potato Salad Alternative) Recipe by StephieCanCook
Cooking Instructions 1 hr 30 min 1 Wash (you may have to scrub a wax coating off), peel, and cut the rutabaga to 1/2" pieces. Place in a medium sauce pan and cover with water. Place lid on pan and bring to a boil over medium high heat. Turn heat down to medium and continue to simmer/boil with lid on until fork tender (about 25-30 minutes). Drain and rinse with cold running water to cool. 2 While rutabaga cooks, prep your onion and hard boiled eggs and set aside. Place Greek yogurt, mayonnaise, ranch dressing mix, celery seed, salt and pepper into a large bowl. Stir together until thoroughly combined. 3 Add cooled rutabaga, onion, and eggs to the dressing mix. Gently fold all ingredients together until everything is evenly coated. Taste and adjust seasoning as desired. Cover and refrigerate for at least one hour. Sprinkle with paprika and/or dried (or fresh chopped) parsley just before serving. Enjoy! 1 Wash (you may have to scrub a wax coating off), peel, and cut the rutabaga to 1/2" pieces. Place in a medium sauce pan and cover with water. Place lid on pan and bring to a boil over medium high heat. Turn heat down to medium and continue to simmer/boil with lid on until fork tender (about 25-30 minutes). Drain and rinse with cold running water to cool. 1 Wash (you may have to scrub a wax coating off), peel, and cut the rutabaga to 1/2" pieces. Place in a medium sauce pan and cover with water. Place lid on pan and bring to a boil over medium high heat. Turn heat down to medium and continue to simmer/boil with lid on until fork tender (about 25-30 minutes). Drain and rinse with cold running water to cool. 2 While rutabaga cooks, prep your onion and hard boiled eggs and set aside. Place Greek yogurt, mayonnaise, ranch dressing mix, celery seed, salt and pepper into a large bowl. Stir together until thoroughly combined. 2 While rutabaga cooks, prep your onion and hard boiled eggs and set aside. Place Greek yogurt, mayonnaise, ranch dressing mix, celery seed, salt and pepper into a large bowl. Stir together until thoroughly combined. 3 Add cooled rutabaga, onion, and eggs to the dressing mix. Gently fold all ingredients together until everything is evenly coated. Taste and adjust seasoning as desired. Cover and refrigerate for at least one hour. Sprinkle with paprika and/or dried (or fresh chopped) parsley just before serving. Enjoy! 3 Add cooled rutabaga, onion, and eggs to the dressing mix. Gently fold all ingredients together until everything is evenly coated. Taste and adjust seasoning as desired. Cover and refrigerate for at least one hour. Sprinkle with paprika and/or dried (or fresh chopped) parsley just before serving. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Egg bites- Bacon & cheddar cheese Butter Mochi Cake Taco Bell Copycat Fiesta Potatoes Pulled Pork Slider Egg bites- Bacon & cheddar cheese Butter Mochi Cake Taco Bell Copycat Fiesta Potatoes Pulled Pork Slider Egyptian Breakfast Ful Medames with Dry Fava Beans Raw mango & Beetroot Soup Caprese Open Face Doodh Ki Chashni Se Banne Wali Shahi Kimami Sewayi Or Kewami Sewai Old Fashioned Grits Pulled Pork Slider Egg bites- Bacon & cheddar cheese Butter Mochi Cake Taco Bell Copycat Fiesta Potatoes Lobia potato curry Egyptian Breakfast Ful Medames with Dry Fava Beans Raw mango & Beetroot Soup Caprese Open Face Doodh Ki Chashni Se Banne Wali Shahi Kimami Sewayi Or Kewami Sewai Old Fashioned Grits Pulled Pork Slider Egg bites- Bacon & cheddar cheese Butter Mochi Cake Taco Bell Copycat Fiesta Potatoes Lobia potato curry