No'Tato Salad

By anonsouthernbell

Gather the Art of Paleo Entertaining

Ingredients

• 10 turnips, boiled
• 2 hard-boiled eggs
• 1 c celery, chopped
• 1/2 c mayonnaise
• 2 t paprika
• 1 T fresh chives, chopped
• 1 T fresh parsley
• 2 t fresh dill
• 8 oz ham, cut into chunks
• salt and pepper to taste
• 1 c homemade mayonnaise
• 1/3 c coconut oil, melted
• 1/3 c sesame oil
• 1/3 c EVOO
• 1 egg
• 1 T brown mustard
• 1 T lemon juice
• pinch of salt

Preparation

Step 1

Fill a large stockpot w/ water. Cut the ends and tips off the turnips and place them in the stockpot. Cover and boil the turnips over med heat until fork tender (about 35 min).

Once the turnips are fully cooked, remove them from the heat and drain the water. Allow the turnips to cool completely.

Meanwhile, boil the two eggs by placing them in a small saucepan. Cover them w/ water and bring to a boil. Allow to boil for 10 min. Promptly place in an ice bath and allow to cool completely before peeling.

When the turnips are cool, cut them into bite-sized chunks. combine the turnips and celery in a large mixing bowl. Gently fold 1/2 c mayonnaise into the turnip and celery mixture. Add the paprika, chives, parsley,, dill and ham and continue to carefully stir all ingredients until combine. Season w salt and pepper to taste.

Chop the hardboiled eggs and sprinkle them over the salad. lightly stir the eggs into the salad and keep it chilled until time to serve.