Fake Potato/Rutabaga Salad (Low Carb)

• 2 medium sized rutabagas (peeled and cubed)
• 2 hard-boiled eggs (chopped)
• 13 cup mayonnaise (not low fat)
• 1 teaspoon yellow mustard
• 18 teaspoon celery salt
• 14 small onion (diced)
• 1 stalk celery (diced)
• 2 tablespoons dill pickle relish

1. Place the cubed rutabaga in a sauce pan and cover with water.
2. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
3. Drain rutabagas and set aside to cool.
4. In a seperate bowl, mix all of the rest of the ingredients together.
5. Add 3/4 of the rutabagas to the bowl of the mayo mixture.
6. Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
7. Cover and chill for at least 15 minutes.
8. Enjoy!

rutabagas, eggs, mayonnaise, yellow mustard, celery salt, onion, celery, dill pickle

Taken from www.food.com/recipe/fake-potato-rutabaga-salad-low-carb-293285 (may not work)