This Turnip Salad replaces the carb filled potato salad we are all accustomed to at picnics and cookouts.
It’s summertime and many of us are looking for ways to incorporate healthier food options in our picnics and cookouts.
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I couldn’t let summer BBQ’s and picnic lunches in the park derail my progress in my Trim Healthy Mama journey!
The Cauli Potato Salad {page 363of the Original Trim Healthy Mama Book} is a yummy alternative but I needed something that looked like potato salad and gave us a change from cauliflower.
My husband is someone who wants side dishes like this turnip salad with every meal, it just isn’t the same without them.
Turnip Salad has the exact same texture and eye appeal as potato salad.
It was a nice surprise for Rick when he got home from a rough day at work, to find that his dinner would include one of his all time favorite sides.
Turnips are a great potato substitution, and they are relatively inexpensive.Turnips are available year round and easy to grow in your garden, with an added bonus of the greens if you grow them yourself.
I’ll be adding them to many of our meals! Like pot roasts, making fries out of them, baking them, making hash-browns from them. OH and twice baked turnips here we come !!!
Make sure you are following me on Facebook, Twitter, Flipboard, Google+ and Instagram to keep up with all the new and exciting things I will be posting in 2018.
I’m so glad to have found a desire to try new foods while following a Trim Healthy Mama Lifestyle it has opened so many doors and experiences for myself and my family, even my pickiest eater enjoys turnips and he is a hard one to please.
I hope you enjoy The Turnip Salad as much as we do!!
Some of the products from Amazon that I use to follow Trim Healthy Mama are:
Old Fashioned Turnip Salad Recipe
- Serves: 4 cups
- Serving size: ½ cup
- Calories: 117
- Fat: 7g
- Saturated fat: 1g
- Unsaturated fat: 6g
- Carbohydrates: 10g
- Sugar: 4g
- Sodium: 394mg
- Fiber: 2g
- Protein: 4g
- Cholesterol: 73mg
- 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
- 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.
- 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
- 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.
- Proceed with Turnip Salad assembly
Tammy says
Judy,
just love your site! Your version of the fp thm baking blend is the only flour I use for baking…just love it!! thank you for your baking and sharing!
Does this turnip salad taste like potatoe salad? I don’t think I’ve ever eaten a turnip…what do they taste like?
thanks for all your inspiring and helpful thm recipes!
tammy
Judy says
Ohh thank you!! Sharing my baking was why I started blogging.
If you boil your turnips in salted water.it helps them taste more like potatoes. We really like this better than cauliflour.
Tammy says
ok thanks for the tip…..it’s on the menu for mother’s day…..I’m not going to tell them it’s turnips and see what reaction I get!! Thanks for mothering me in my thm journey! Happy Mother’s Day!
Judy says
Happy Mother’s Day
Lyndy says
Thanks for sharing such a creative recipe! I’m super interested in making it, I’ll grab some turnips tomorrow when I shop, but I’m an absolute turnip newbie! About how big is a “medium” turnip? Tennis ball or soft ball size? Or rather lemon or grapefruit size? And do I understand correctly that you boil them whole and then peel?
Thanks for a little hand holding!
Judy says
Smaller (tennis ball) size are sweeter and better than larger ones… I actually changed it … just peel and cut them up like you would a potato… then boil … it works just like potato salad 🙂
Cheryl Tieszen says
There is the yellow/burgundy rutabega or the purple/white turnip with a stronger flavor… which do you use?
Judy says
I normally use the purple and white ones because rutabega becomes an E really quickly and the others are a Fuel Pull up to 1 cup
Cheryl Tieszen says
The rutabega are sweeter; that must be why they have a higher carb count… more natural sugars than a turnip? thanks, very interesting!
Janice Edney says
Hello, I made a low carb veggie soup with turnips as my potatoes. You can’t tell they are turnips. I am ready to explore them in my meals.
Dick says
What’s sprinkled on top?
Judy says
paprika 🙂
sharon yeager says
So glad I found this site Have been on Keto for 3 1/2 month. Missed my bread and potato’s. I use turnips for potato subsitute in the morning with my breakfast. I put onion, sometimes bellpeppers and fly them just like pototo’s. It works for me. I don’t miss the toast. I’m counting carbs still so when I saw the turnip potato, can’t wait to try it. I’m a follower for sure, love this site.
Sharon