Rutabaga Salad

Rutabaga Salad (Great for all phases)                         

Serves 4 – To replace your craving for potato salad!   


  • 2 medium sized rutabagas (peeled and cubed)
  • 2 hard-boiled eggs (chopped)
  • 1/3 cup Walden Farms mayonnaise
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon celery salt
  • 1/4 small onion (diced)
  • 1 stalk celery (diced)
  • 1/4 cup of  chopped  dill pickles
  • ground black pepper to taste


Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.

Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.

Add 3/4 of the rutabagas to the bowl of the mayo mixture.

Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.  Ground black pepper to taste

Cover and chill for at least 15 minutes.

Rutabaga Salad
July 15, 2014 by Kristi Kirkham
Tags: Vegetables
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