No-Potato Salad

No-Potato Salad

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Quince Galette

No-Potato Salad



  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Toss chopped turnips with the olive oil, salt, and pepper. Place on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until tender. Stir after 15 minutes. Remove from the oven and allow to cool.
  3. Whisk together mayonnaise, greek yogurt, apple cider vinegar, white balsamic vinegar, and dijon mustard. Season dressing to taste with salt and pepper.
  4. Toss turnips, bacon, onion, celery, garlic scapes, and dill in a large bowl with the dressing. Cover and chill at least one hour before serving to allow the flavors to get to know each other.

Serves 4

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