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Mock Potato Salad

Diet.Chef's picture
Ingredients
  Rutabaga 1 Medium
  Sugar substitute 1⁄2 Tablespoon (1/2 Packet)
  Lemon juice 1 Tablespoon
  Scallions 1⁄2 Cup (8 tbs), finely chopped
  Dill pickle 1 Medium, chopped
  Celery with leaves 1 Cup (16 tbs), minced
  Salt 1 1⁄2 Teaspoon
  Paprika 1 Dash
  Mayonnaise 3⁄4 Cup (12 tbs)
  Hard-boiled eggs 4 , hardboiled
Directions

GETTING READY
1. Pare the rutabaga and slice it into 4 pieces.
2. In a pan of boiling water, add rutabaga and boil for about 1/2 hour or until tender.
3. Drain it well.
4. Allow it to cool.

MAKING
4. Once it has cooled, dice it to fill about 2 1/2 cups.
5. In a salad bowl, place the rutabaga as the base.
6. Top it with sugar substitute and lemon juice.
7. Then, add scallions, pickle, celery, salt, paprika, and mayonnaise and toss until well combined.
8. Lastly, fold in eggs.

SERVING
9. Chill before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.14706
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 429 Calories from Fat 349

% Daily Value*

Total Fat 39 g59.6%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 271.2 mg90.4%

Sodium 1095.6 mg45.7%

Total Carbohydrates 11 g3.7%

Dietary Fiber 3.4 g13.4%

Sugars 7.1 g

Protein 9 g17.7%

Vitamin A 13.1% Vitamin C 49%

Calcium 9.9% Iron 8.3%

*Based on a 2000 Calorie diet

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Mock Potato Salad Recipe