Potato and Turnip Salad with Dijon-Dill Dressing
Community garden training dinner, 6/4/12
The turnips in this salad add a new texture and flavor to the dish – each one you find is like a little fun surprise. If you prefer an all-potato salad, feel free to omit the turnips and use more potatoes. Even with no mayonnaise here, the hard boiled egg yolks and vinaigrette dressing combine to make a creamy salad. For a mayo-ed version of this salad, click here.
- 1 ½ lbs potatoes (red or yukon gold [waxy, firmer] work best, but regular baking potatoes [starchy, more crumbly] work too)*
- ½ lb turnips*
- 6 hard-boiled eggs (see instructions here)
- 2 tablespoons dijon mustard
- 2 tablespoons chopped dill
- 1 ½ tablespoon lemon juice or white wine vinegar
- 3 tablespoons canola or vegetable oil
- salt, divided between cooking water and dressing
- black pepper, to taste
Wash potatoes. You do not need to peel them. Look at your turnips – if they are covered in wax from the grocery store, peel them. If they have no wax, wash them and do not peel.
Cut potatoes and turnips into bite-sized pieces. Place in a large pot and add enough water to cover by two inches. Add ½ teaspoon salt to the water. Bring the potatoes and turnips to a boil. Once boiling, cook for 5-8 minutes, or until both potatoes and turnips are tender (timing will depend on the size of your pieces). When done, drain potatoes and turnips and allow to cool.
Roughly chop hard boiled eggs and combine with cooled potatoes and turnips in a large bowl.
In a small bowl, whisk or stir together mustard, chopped dill, lemon juice or vinegar, oil, a large pinch of salt, and black pepper to taste. Pour over potatoes, turnips, and eggs. Toss to combine. Serve warm, room temperature, or cold.
Serves 8-10 as a side dish.
*Potatoes and turnips can be grown in your own garden.