Old Fashioned Turnip Salad

Old Fashioned Turnip Salad a healthy way to replace potato salad at any pinic or BBQ.{Low Carb, THM~S}

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. 

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 363} 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

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 !!!

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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!!


Old Fashioned Turnip Salad
Nutrition Information
  • Serving size: 8
  • Calories: 117
  • Fat: 7g
  • Saturated fat: 1g
  • Unsaturated fat: 6g
  • Carbohydrates: 10g
  • Sugar: 4g
  • Sodium: 394mg
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 73mg
Prep time: 
Cook time: 
Total time: 
  • 5 medium Turnips
  • 3 eggs, hard boiled
  • 1 cup chopped celery
  • ½ cup chopped onion
  • ½ cup dill pickle relish
  • ¼ teaspoon garlic salt
  • ¼ teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • ¼ cup mayonnaise
  1. 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.
  2. 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.
  3. 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.
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