Rutabaga and Potato Salad

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Rutabaga and Potato Salad

Yields1 Serving
 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
1

Set 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.

Ingredients

 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

Directions

1

Set 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.

Notes

Rutabaga and Potato Salad
IngredientsDirections
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