Happy Saturday! I wanted to come back from my blogging hiatus to share an accidentally delicious recipe I made up last weekend for Memorial Day.
Last weekend was an amazing holiday weekend with amazing food as well. I tackled homemade graham crackers & marshmallows for homemade s’mores…with amazing results….
Making them homemade knowing they included only wholesome ingredients made them 100% better. Never buying marshmallows again!!!
I also knew I wanted to do a paleo-style potato salad with homemade mayo. I easily could have (and considered) taken the easier route and used regular mayo but after glancing at the ingredients I decided against it. Making your own mayo seems complicated but it’s actually pretty easy. I’ve done it a couple of times now with great results. I used Melissa Joulwan’s recipe.
As far as why no potatoes? I love the tang of rutabaga and the added sweetness that sweet potatoes add. It makes a FAR more interesting tasty salad with a twist! The added crunch and texture of the almonds and celery complete this wholesome side dish. Enjoy and bring to your next potluck picnic. We’re certainly getting some great weather that calls for it!
- 1 large rutabaga, peeled and diced into 1-2" chunks
- 1 large sweet potato, peeled and diced into 1-2" chunks
- 3/4 cup homemade mayo
- 6-7 stalks of organic celery, diced
- 1/4 cup almonds, sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tablespoon curry powder
- 1/2 tsp coriander
- Place the rutabaga and sweet potato in a large saucepan and cover with water
- Bring the pot to a boil and cook until softened, roughly 15 minutes
- Meanwhile, chop your celery and almonds and make your mayo (see linked recipe)
- When rutabagas and sweet potatoes are done cooking, drain and rinse with cold water
- Add ice to cool root veggies
- When veggies are cool, mix all the ingredients and the spices together
- Place in the fridge and serve cold!
Soaking up the great weather again today! If anyone wants to join me by the pool I’ll be here! 😉