Low-carb "Potato" Salad
Calories 200kcal
Ingredients
- 1 tablespoon apple cider vinegar (or make your own fruit vinegar)
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1/2 teaspoon salt (or make your own fruit vinegar)
- 1 rutabaga (medium
- 1 turnips (medium
- 1/2 celery root (or make your own fruit vinegar)
- 6 pickles (120 g / 4.2 oz)
- 6 large eggs (or make your own fruit vinegar)
- 1 white onion (or make your own fruit vinegar)
- 1 celery ribs (or make your own fruit vinegar)
- 3/4 cup mayonnaise (or make your own fruit vinegar)
- 1 teaspoon dijon mustard (or make your own fruit vinegar)
- 2 tablespoons pickle juice (or make your own fruit vinegar)
- 1 teaspoon celery seed
- 2 tablespoons chopped parsley (or make your own fruit vinegar)
- 1/2 teaspoon salt (or make your own fruit vinegar)
- freshly ground black pepper
Instructions
- Start by cooking the eggs.
- Fill a small saucepan with water up to three quarters.
- Add a good pinch of salt.
- This will prevent the eggs from cracking.
- Bring to a boil.
- Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt.
- This will prevent the egg from cracking as the temperature change won't be so dramatic.
- To get the eggs hard-boiled, you need round 10 minutes.
- This timing works for large eggs.
- When done, remove from the heat and place in a bowl filled with cold water.
- I like and always use this egg timer! Peel the rutabaga, celeriac and turnip.
- Dice into 1/2-1 inch pieces.
- You may want to cut the rutabaga into smaller pieces as it takes longer to cook than turnips and celeriac.
- Place in a pot filled with water and add the vinegar, ...
- ...
- whole peppercorns, salt and bay leaves.
- Bring to a boil over a high heat.
- Then, reduce the heat to medium and simmer until the rutabaga is tender for 10-15 minutes (time depends on the size of the pieces).
- Once cooked, take off the heat and pour through a colander.
- Discard the spices.
- Set aside to cool down and then place in a mixing bowl.
- Peel and finely chop the onion and dice the pickles.
- Add the onion and pickled to the mixing bowl with the cooked vegetables.
- When the eggs are chilled, peel off the shells.
- To do it, simply roll the eggs against a chopping board until the shell cracks.
- Remove the top part of the shell.
- Then, insert a spoon and run it under the shell until it falls off.
- This way you will avoid the egg white from sticking to the shell and breaking off.
- Chop the eggs into small pieces and place in the bowl with the vegetables.
- Add the pickle juice (or vinegar) and mix until well combined.
- Add the mayonnaise, Dijon mustard, ...
- ...
- sliced celery stalks, freshly chopped herbs and the celery seeds.
- Mix until well combined and season with salt and pepper to taste.
- For best results refrigerate and serve the next day.
- All the spices, herbs and vegetables will blend together and make the flavour more intense.
- Store in the fridge for up to 5 days.
- Serve on its own or as a side with fish or meat.
Originally posted 2019-02-20 17:51:17.
