A delicious creamy replacement for potato salad that is low in carbs.
Ingredients
5 medium Turnips
3 eggs, hard boiled
1 cup chopped celery
½ cup chopped onion
½ cup dill pickle relish or 1 TBS pickle juice
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
½ cup mayonnaise
Instructions
Assembly
In a large bowl, combine the turnips, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
For the Stove Top:
Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Proceed to Turnip Salad Assembly
For the Electric Pressure Cooker (Instant Pot)
Cut the tops and tails from your turnips. Then peel your turnips.
Cut turnips into cubes and place into a steamer basket.
Nestle your eggs on top of the turnip cubes
Add 1½ cups of water to the liner, place steamer basket in liner.
Place your lid on the cooker, lock into place.
Set vent to sealing and process for 4 minutes.
Allow to Natrual Pressure Release for 4-5 minutes, then quick release remaining pressure.
place eggs into an ice bath for 4 minutes or until you can handle them.