Summer is here!
Or at least, it's close enough!
So, of course, I’ve got summer barbeques on my mind. And obviously that means I’ve got summer barbeque staples on my mind—potato salad, to be exact!
I think we can all agree that potatoes are great, but there are other root veggies out there that are primed for side dish glory.
Take turnips, for instance.
Turnips are a little sweeter than potatoes and make for the most amazing substitute in a “potato” salad.
Combine them with some crunchy celery, a hit of bacon, and a simple dressing made of mayo and Greek yogurt.
You’ve got a potato--I mean a turnip--salad to die for!
Turnip No-Potato Salad
servings: 3 cups of salad, serves 4
- 5 small to medium turnips (about 1½ pounds), cut into ¾-inch cubes (about 5 cups)
- 1½ tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 slices thick-cut bacon
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon pickle juice
- 1 teaspoon whole-grain mustard
- ½ teaspoon paprika, more for a garnish
- 2 stalks celery, thinly sliced into half-moons (about ¾ cup)
- 3 scallions, thinly sliced (about ¼ cup), more for a garnish
- Preheat the oven to 425°F. On a rimmed baking sheet, toss the turnips with the balsamic vinegar, oil, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Bake the turnips until they are tender and lightly colored—20-25 minutes.
- While the turnips bake, heat a large skillet over medium heat. Add the bacon and cook it until it is crispy—6-7 minutes. Transfer the bacon to a paper towel to drain, then coarsely chop it and set it aside.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, mustard, and paprika. Add the turnips, celery, scallions, and three-quarters of the bacon. Toss this mixture to combine, and season it with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Garnish the salad with the remaining bacon, along with more scallions and paprika.