Rutabaga and Potato Salad


Rutabaga and Potato Salad

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March 29, 2017

Rutabaga and Potato Salad


1 rutabaga (about 1 pound), peeled and cut into chunks

1 pound 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

1 cup celeriac shavings


1Set 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.

2 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.

3 When potato mixture is cool, mix in oil, and celeriac shavings; season with salt and pepper.