I had planned to make a “potato” salad substituting rutabaga for the potatoes. I cooked the rutabaga and boiled the eggs and then thought I really was not in the mood for such a heavy salad after all. So what to do when I was in the middle of making something else. Well, I repurposed the eggs for egg salad and set my mind to coming up with a new rutabaga salad. To go lighter I decided to use plain yogurt rather than mayonnaise.
- 1 rutabaga, peeled, chopped, and cooked.
- 1/2 yellow onion, diced
- 2 stalks of celery, chopped
- 2 springs of parsley, chopped
Peel and dice one rutabaga into chunks. Put in a saucepan and boil until tender but not mushy. These have substance and toothiness but no crunch. Removed from the heat, put in colander to drain away hot water and rinse in cold water so they quit cooking. Let cool in the fridge for half an hour or so.
Add chopped onions, celery, and parsley. Mix together lightly.
For the dressing I mixed
- 1/2 cup plain yogurt
- 1/3 cup rice vinegar
- 1 TBSP curry powder
- salt and pepper
Mix the yogurt, vinegar, curry powder, and salt and pepper well. Stir into salad and toss lightly. Put in the fridge for an hour or more to let the rutabaga begin absorbing the flavor. Use your own judgment on curry powder, lots of people like things spicier than I do and some like it less spicy. The dressing is light and does not overdress the salad. You don’t want a pool of liquid in the bottom of the bowl.
This is a delicious salad, the curry adds heat, the vinegar some brightness and the texture is wonderful, with just the right amount of bite.