| Tina Crawford's Root Vegetable Potato Salad |
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1 lb potatoes 1 lb carrots 1 lb parsnip 1 lb celery root (optional) 1/2 pkg. tiny peas 1 (8 oz) pkg. broccoli slaw, finely chopped 1/2 jar fermented pickles or regular dill pickles, finely chopped low fat mayonnaise salt, coarse pepper, parsley, dill Place potatoes in cold water and bring to a boil. After about 5 minutes add carrots, parsnips, and celery root to the boiling water. When vegetables are cooked al dente remove from water and rinse with cool water. Chop vegetables into smaller pieces than traditional potato salad. Add to the root salad: tiny peas, finely chopped broccoli slaw, and pickles. To this mixture add mayonnaise, salkt, coarse pepper, parsley, and dill to taste. |