Recipe: Potato-Like Salad (using turnips)

POTATO-LIKE SALAD

"I've fooled more people with this recipe. A number of people agreed that this was the best-tasting potato salad they had ever eaten, without even knowing there wasn't a potato in it. See how many people will really believe that they're eating real potato salad if you don't tell them!"

2 pounds small white turnips, or larger ones, halved
2 teaspoons salt
2 tablespoons beef broth (may be made with bouillon cube)
2 tablespoons dry white wine
6 tablespoons sugarless mayonnaise
2 tablespoons sour cream, 50 percent reduced fat
4 teaspoons Dijon-style mustard
2 dashes ground celery seed
1 hard-cooked egg
2 tablespoons finely minced onion
2 tablespoons finely minced celery
4 teaspoons finely minced green pepper
4 tablespoons minced parsley
Salt and freshly ground pepper to taste

Peel the turnips and place in water to cover. Add salt, bring to a boil, lower flame, and cook 20 to 25 minutes until turnips test done with a fork. Remove turnips from the water and dry on paper towels, then cut in small cubes.

Combine the broth and wine and toss turnips with this mixture while still warm.

Combine mayonnaise, sour cream, mustard, and celery seed.

When the turnips have stood in the wine mixture 10 minutes, add sour cream-mayonnaise, and toss lightly.

Dice the hard-cooked egg and add along with the onion, celery, green pepper, and parsley. Lightly toss again. Add salt and pepper to taste. Chill briefly and serve.

Note: Potato-Like Salad or even real potato salad should never be served icy cold for best flavor. If you are making this in advance, take it out of the refrigerator at least an hour before serving time.

58.9 grams of carbohydrate in entire recipe; if serving 8, each serving contains 7.4 grams of carbohydrate.

Makes 8 servings
Source: The Low-Carb Gourmet by Harriet Brownlee