Best 2 Rutabaga And Potato Salad Recipes

Savor the delightful combination of rutabagas and potatoes in a refreshing and flavorful salad that offers a unique twist on the classic. This salad not only boasts a vibrant mix of textures and colors but also presents a medley of tastes that are sure to tantalize your palate. Whether you're seeking a delectable side dish for your next gathering or a simple yet satisfying meal, this rutabaga and potato salad is a culinary gem waiting to be discovered.

Let's cook with our recipes!

RUTABAGA AND POTATO SALAD

Rutabaga and Potato Salad image

Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables such as carrots, turnips, and parsnips.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 7

Ingredients

1 rutabaga (about 1 pound), peeled and cut into chunks
1 pound red new 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
2 ribs celery, halved lengthwise and sliced crosswise plus 1/4 cup coarsely chopped celery leaves

Steps:

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. 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.
When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.

STEAMED RUTABAGA AND POTATO SALAD

Steamed Rutabaga and Potato Salad image

Categories Salad Potato Steam Rutabaga Simmer Boil

Yield serves 6

Number Of Ingredients 7

Ingredients

1 rutabaga (1 pound), peeled and cut into 2-inch pieces
1 pound red new potatoes, scrubbed, halved or quartered (to equal the size of the rutabaga pieces)
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 celery stalks, halved lengthwise and sliced crosswise, plus 1/4 cup coarsely chopped inner leaves

Steps:

Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot. Bring water to a boil; place rutabaga in basket, and reduce heat to a simmer. Cover, and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender when pierced with the tip of a sharp knife, about 15 minutes more.
In a large bowl, whisk together vinegar, mustard, and 1/2 teaspoon salt; season with pepper. Whisk in the oil until emulsified. Add vegetables to vinaigrette. Toss to combine; let cool, tossing occasionally.
Mix in sliced celery and celery leaves; season with more salt, if desired, and pepper to taste. Serve immediately.
Nutrition Information
(Per Serving)
Calories: 132
Saturated Fat: .7g
Unsaturated Fat: 4.1g
Cholesterol: 0mg
Carbohydrates: 20.2g
Protein: 2.5g
Sodium: 250mg
Fiber: 3.7g

Tips:

Choose the best rutabagas. Look for firm, smooth rutabagas that are about the size of a softball. Avoid any that are bruised or have soft spots.
Peel and cube the rutabagas and potatoes evenly. This will help them cook evenly.
Boil the rutabagas and potatoes until they are tender. You can check this by piercing them with a fork. They should be soft all the way through.
Drain the rutabagas and potatoes well. This will help to prevent the salad from being watery.
Allow the rutabagas and potatoes to cool slightly before adding the other ingredients. This will help to prevent the other ingredients from wilting.
Add your favorite ingredients to the salad. Some popular options include celery, carrots, onions, and hard-boiled eggs.
Dress the salad with your favorite dressing. A simple vinaigrette or mayonnaise-based dressing is a good option.
Serve the salad immediately or chill it for later. Rutabaga and potato salad is a great make-ahead dish.

Conclusion:

Rutabaga and potato salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's a great way to use up leftover rutabagas and potatoes, and it's also a budget-friendly dish. With so many different variations, there's sure to be a rutabaga and potato salad recipe that everyone will love.