Turnip Potato Salad

This potato salad is unlike any other I’ve had, but it’s really delicious. It is perfect for a hot summer day!

Makes about 6 cups.

Ingredients:

• 2 large purple turnips
• 2 large russet potatoes
• 1 1/4 tsp salt (divided use)
• 1 carrot, peeled, coarsely shredded
• 1/2 c cilantro, chopped
• 1/2 c onion, finely chopped
• 1/2 c dill pickles, chopped
• 2 Tbsp bottled jalapeños, chopped
• 1 tsp rosemary, minced
• 2 hard-boiled eggs (divided use)
• 1/3 c mayonnaise
• 2 Tbsp brown sugar, packed
• 1 Tbsp yellow prepared mustard
• 1/4 tsp black pepper

Directions:

1. Peel and dice the turnips and potatoes in bite-sized pieces. Place in large pot and cover with water. Stir in 1 teaspoon of the salt and bring to boil over high heat.
2. Reduce heat and simmer 10 minutes, or until just tender. Drain well and place back in pot.
3. Add remaining quarter-teaspoon salt, carrot, cilantro, onion, dill pickles, jalapeños, rosemary, and one of the hard-boiled egg, chopped. (Slice the remaining egg and use on top of salad as garnish.)
4. In a small bowl, whisk together the mayonnaise, brown sugar, yellow mustard, and black pepper. Add this dressing to the pot and blend fully.
5. Transfer salad to a serving bowl and garnish with the sliced egg and a sprig of rosemary. Cover tightly and chill at least a few hours before serving.