Potato and Turnip Salad

Scarlet Queen Turnips were in the CSA share, and I really had no plan for them. I tucked them in the fridge and didn’t pay attention to them until I decided to make a potato salad. Turnips go well with potatoes because they have a similarly smooth texture, add a little variety, and lighten some bites since you’ll get mouthfuls that are not all potato.

For this potato salad, I boiled 10 small Yukon Gold potatoes and 6 large Scarlet Queen Turnips until easily pierced by a fork. I drained them and gave them a rinsing in cold water to stop them from cooking.

When cool to touch, I quartered them, transferred them to a large mixing bowl, and dressed them with:

• 1/3 cup olive oil
• 1/4 cup honey
• 4 TB apple cider vinegar
• 2 TB Worcestershire
• 2-3 TB German mustard
• fresh ground black pepper