Steamed Rutabaga and Potato Salad

• 1 rutabaga (1 pound), peeled and cut into 2-inch pieces
• 1 pound red new potatoes, scrubbed, halved or quartered (to equal the size of the rutabaga pieces)
• 2 tablespoons white-wine vinegar
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 celery stalks, halved lengthwise and sliced crosswise, plus 1/4 cup coarsely chopped inner leaves

1. Fill a pot with 2 inches of water.
2. Set a steamer basket (or colander) in pot.
3. Bring water to a boil; place rutabaga in basket, and reduce heat to a simmer.
4. Cover, and steam 5 minutes.
5. Add potatoes, cover, and steam until vegetables are just tender when pierced with the tip of a sharp knife, about 15 minutes more.
6. In a large bowl, whisk together vinegar, mustard, and 1/2 teaspoon salt; season with pepper.
7. Whisk in the oil until emulsified.
8. Add vegetables to vinaigrette.
9. Toss to combine; let cool, tossing occasionally.
10. Mix in sliced celery and celery leaves; season with more salt, if desired, and pepper to taste.
11. Serve immediately.
12. (Per Serving)
13. Calories: 132
14. Saturated Fat: .7g
15. Unsaturated Fat: 4.1g
16. Cholesterol: 0mg
17. Carbohydrates: 20.2g
18. Protein: 2.5g
19. Sodium: 250mg
20. Fiber: 3.7g

red new potatoes, whitewine vinegar, mustard, salt, extravirgin olive oil, celery stalks

Taken from www.epicurious.com/recipes/food/views/steamed-rutabaga-and-potato-salad-394131 (may not work)