Recipe For Turnip Potato Salad

Old Fashioned Turnip Salad Wonderfully Made and Dearly Loved

WEBJul 1, 2015 · Instructions. In a large bowl, combine the turnips, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and …

Rating: 5/5(1)

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Creamy Keto Potato Salad CarnalDish

WEBJun 30, 2019 · If you aren’t on a keto diet, just use regular potatoes for this recipe. Enjoy this low carb mock potato salad featuring turnips! …

1. In a large bowl, mix the mayo, vinegar, mustards, celery, red onion, garlic, dill, cilantro, parsley, chives, scallions, poblano peppers, worcestershire, thyme, celery seed, smoked paprika, onion powder, garlic powder, cumin, and cayenne pepper together until evenly combined. Taste it! Adjust seasoning as needed, adding salt and pepper as you go. Add your favorite keto sweetener to balance out the flavors (SEE NOTE BELOW).
2. Potato salad is very personal to everyone, so you just have to keep tasting and adjusting until it’s perfect for you! When it tastes great, add the chopped eggs and you guessed it — taste it again! When it’s perfect, pop it in the fridge so it can chill.
3. Meanwhile, bring a large pot of water to boil. When it starts to boil, add in some sea salt, followed by the diced turnips. Boil the turnips until you can easily pierce them with a knife, this will take about 7-10 minutes or so. If you’d like them a little softer, just keep boiling until you’re satisfied with their texture. Remember, they’re not potatoes so don’t expect them to “feel” like potatoes, but they’re a damn good substitute for this type of recipe.
4. Drain the turnips and lay them out on a foil-lined baking sheet so they can cool evenly and quickly. This will take about 15-20 minutes. After they’ve cooled, place them into a large bowl and pour in a small amount of the “sauce” mixture you made earlier. Toss to combine, and add a little more of the sauce until it’s the consistency you want. When the consistency and creaminess is just right, give it another taste and adjust as needed (you’ll probably have to add a bit more salt at this point, depending). You will more than likely have leftover sauce, so keep it in an airtight container to use for another batch. It will keep for a few days.

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Healthy Potato Salad (Classic Taste) iFoodReal.com

WEBJun 14, 2023 · Combine ingredients: In a large bowl, add cooled and chopped potatoes and hard boiled eggs. Then add pickles, red onion, …

1. To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.
2. To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.
3. Drain potatoes and let cool for 20 minutes uncovered.
4. In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.

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