Potato Salad is a wonderful thing, a great side for a barbecue or weekend meal. I decided to make a potato salad with a twist: cubed rutabaga, radish, egg, celery, and spices, and not a spud in sight!

fauxtato salad

Fauxtato Salad-Not One Potato In Sight!
Potato Salad is a wonderful thing, but not really bariatric appropriate. I decided to welcome this wonder back into my life: with a twist. Cubed rutabaga, radish, egg, and celery-and not a spud in sight!
Recipe type: Side Dish
  • Fauxtato Salad-Potato Free Goodness
  • Recipe Type: Side
  • Author: Alison Garcia
  • Ingredients
  • 1 medium rutabaga, peeled and cut into small cubes
  • 2 stalks celery, sliced thin
  • 2 eggs, hard boiled and sliced
  • 2 radishes, thinly sliced
  • 1 slice fully cooked bacon(I used Al Fresco chicken bacon), crumbled
  • Fresh dill and parsley
  • Dressing:
  • 3 Tablespoons Woeber's brand smoky bacon mayo
  • ½ teaspoon Old Bay herb and garlic seasoning
  • 2 Tablespoons pickle juice
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon crushed garlic
  1. Boil a large pot of water and cook rutabaga for approximately 15 minutes, until you are able to poke a fork into it. Do not overcook-Strain and place in a bowl in the refrigerator to cool.
  2. Put 1 of the eggs, celery, and radish into bowl. Add crumbled bacon. Set aside.
  3. In a separate bowl, whisk together mayo, Old Bay, pickle juice, garlic, and Dijon mustard. Place bowl in refrigerator to chill.
  4. Add rutabaga to bowl with radish and celery, mix to combine. Pour dressing and gently mix one more time to avoid breaking up rutabaga. Cover and refrigerate 2-3 hours. Stir before serving, garnish with fresh dill, parsley, and other egg.
  5. Served below with brined and grilled chicken with sugar free barbecue sauce.





Shown below with brined and grilled chicken breast with sugar free barbecue sauce.



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