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No Potatoes! Potato Salad

Gasp! That felt appropriate after that title, but rest assured this potato salad is ah-mazing! And we give credit to

Prep Time: 15 minutes

Serves: 6


2 rutabagas

2 hard boiled eggs, sliced

4 stalks celery, finely diced – yield about ¾ cup

4 radishes, thinly sliced


3 tablespoons homemade mayo (see bottom)

1 teaspoon mustard

1/2 teaspoon celery seed

3 tablespoons relish

1 tablespoon pickle juice

salt and pepper, to taste


Wash and cube the rutabaga. Add water to a large pot. Cover and bring to a boil. Once boiling, add rutabaga and cook for 10-13 minutes, until rutabaga is fork-tender. Drain and set aside to cool. Meanwhile, add sliced hard boiled eggs, celery pieces and radishes to a large bowl. Then, in a separate bowl, add dressing ingredients and whisk until combined. When rutabaga has cooled, add to large bowl with vegetables and drizzle with dressing. Stir to coat. Cover and refrigerate for 4 hours, until chilled.

Fool-Proof Homemade Mayo

1 glass jar, which you will use to both make AND store the mayo. Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your stick blender. I like to use a 500ml (one pint) wide mouth Mason jar like the one in the pictures.An immersion blender. That’s the magic tool that’ll make your mayonnaise come together so easily. And yes, it must ABSOLUTELY be a stick blender. Nothing else will work.


One WHOLE large or extra-large fresh egg (apparently size does matter here. Make sure you use a large or extra-large egg, else you might need to add an extra one. And if you rather steer clear of raw eggs, you might want to make my