German No-tato Salad
home. We like to enjoy it warm when I first make a batch, then cold for all the leftovers. To make a full meal out of this
Ingredients
- 2 medium rutabaga (2 lbs/910 g), peeled
- 1 tsp finely ground sea salt
- 1 small red onion, finely diced
- 0.3 cup (60 ml) apple cider vinegar
- 0.3 cup (60 ml) avocado oil or olive oil
- 4 green onions, sliced
- 1 tbsp Dijon mustard
- 1 tsp erythritol
- 0.8 tsp ground black pepper
- 1 tbsp plus 2 teaspoons Dijon mustard
- 1 tbsp plus 2 teaspoons mayonnaise
- 10 oz (285 g) thinly sliced deli ham or other
Instructions
- 1
Cut the rutabaga into ½-inch (1.25-cm) cubes, place in a large saucepan, cover completely with water, and add the salt. Cover with the lid, bring to a boil over high heat, then reduce the heat to a simmer and cook for 10 minutes, or until fork-tender. Meanwhile, place the remaining ingredients in a large salad bowl. Once the rutabaga is cooked, drain completely and transfer to the salad bowl. Toss to combine, then divide among 5 plates. In a small bowl, mix together the mustard and mayonnaise. Serve the ham slices alongside the salad with 2 teaspoons of the mustard sauce. Use egg-free mayonnaise (see recipe on here). Omit the red onion. Use only the green parts of the green onions. Check the ingredients of the ham to ensure it’s safe.