I admit I really like that old-school mayo-mustardy potato salad. Oddly enough I’m generally not the biggest mayonnaise person, but that salad I can get behind.
I wanted to use up the spate of potatoes and turnips I got from the CSA so I decided to adapt this recipe from the May Bon Appetit into a potato-turnip salad.
I also left out the chopped red onion because I can’t take tasting red onion all day.
Then, whilst mashing the hard-boiled egg yolks for the filling and looking at the whites I realized it:
This potato-turnip salad makes the best deviled eggs on earth.
And then you don’t waste the whites or have to eat them plain.
Seriously, BA, why did you not think if this? Slackers.
Eggy Potato Turnip Salad adapted from the May 2012 BonAppetit
1/2 pound boiled red potatoes, halved
2 c. Chopped boiled turnips
2 hard-boiled egg yolks, mashed
2 Tbsp. juice from a jar if sweet pickles
Freshly ground black pepper
1/4 c. Reduced fat mayo
Heaping 1/2 tsp. kosher salt
2 1/4 tsp. Dijon mustard
Sweet pickle chips to garnish
paprika to garnish
Mash the potatoes, yolks and turnips coarsely, part it should have large chunks amidst the sea of mash. Mix salt, pepper, juice, mayo, and mustard. Stir into the mash. Divide amongst you, yourself and whoever and garnish with the sweet pickle chip and paprika. Yah.
OR be brilliant and fill the discarded whites with the salad. Pshaw.