This is a pretty amazing alternative to potato salad to serve with BBQ. I was pleasantly surprised and would make this again!
INGREEDIENTS:
3 lbs rutabagas
1 1/4 cups mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 cup pickles chopped, unsweetened
1/2 teaspoon pepper
2 tablespoon fresh dill chopped
1/4 cup bacon chopped finely
DIRECTIONS 1. Peel the rutabagas and chop them into 1/2 inch pieces. Place in a large pot filled with salted water over medium heat. Bring to a boil, letting it simmer until the rutabaga has softened but is still tender (about 25min). Drain immediately.
2. In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour. The longer the better.
3. Remove the rutabaga salad from the refrigerator and transfer onto a serving dish and serve immediately. If in a sealable container, this can be frozen for future use.
This recipe serves 8, but these are large portions for a side dish.
MACRO INFO: 185 calories, 16g fat, 5g net carbs, 3g protein
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