No ‘Tater ‘Tater Salad

by Chef Adam Lambay

Oh how I missed potato salad. I was determined to come up with a way to enjoy the taste and texture of real potato salad but without all the carbs. I turned to turnips. Yep, turnips. You’ll want to make and eat this the same day as it does take on a mild turnip flavor if left to sit the next day. But made fresh, you’ll never notice the difference, and neither will the guests at your next BBQ! The secret is in the preparation of the turnips, you can’t boil them like you would potatoes.

2 lbs Turnips, or about 6 cups of peeled & diced
2 Tbsp Olive Oil
1/2 tsp Kosher Salt
4 Hard Boiled Eggs, peeled and diced

Preheat oven to 375˚F. Peel and cube turnips into 1/2-inch dice. Place in large bowl and toss with vegetable oil and salt. Dump onto rimmed baking sheet, spreading into an even layer, and roast until fork tender, about 50-60 minutes, depending on the heat of your oven.

Boil and peel your eggs. A secret to easily peeling hard boiled eggs is to peel them while they are still hot. As soon as you can handle them, crack the shell all over and start peeling. It’s the membrane between the egg and the shell that turns to cement if you let the eggs cool. Peel them warm and the shell will slip right off.

Put the eggs in the fridge to cool down and, while the turnips roast, prepare the dressing.

Dressing for No ‘Tater ‘Tater Salad
by Chef Adam Lambay

2 Tbsp Minced Red Onion
2 Tbsp Dill Pickle Relish, to taste
1 Tbsp Minced Red Bell Pepper
1/2 Tbsp Dijon Mustard
1 Tbsp Yellow Mustard
1/2 Cup Mayonnaise
1 Tbsp Large Chop Fresh Italian Parsley

Mix all dressing ingredients together in a large bowl and set in refrigerator while turnips roast.

Assemble the salad:
Once the turnips are tender and have cooled to room temperature (can’t be hot, must be cooled) add to the bowl of dressing and toss well to coat evenly. Add diced, hard boiled eggs and gently toss again.

Serves 8 – approx. 12.7 g net carbs per serving

Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber and half the sugar alcohol, i.e. 16g carbs and 4g fiber and 2g sugar alcohols would be 13g net carbs (16 – 2 – 1). The food industry determines net carbs as total carbs minus total fiber and total sugar alcohols, which would come in at 10g net carbs
(16 – 4 – 2) . A Life Well Eaten provides net carb count only as a guideline, it is not intended as medical advice. The formula you use is up to you and the recommendations from your doctor/dietitian.