Summer is here!
So, of course, I’ve got summer barbecues on my mind.
And obviously that means I’ve got summer barbecue 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.