Summary

Ingredients

• 1 small turnip (s)
• 2 tablespoon, heaped mayonnaise
• 2 dashes cucumber water
• 1 handful pickled cucumber (s)
• 1 handful parsley
• some garlic
• 2 tablespoon, heaped corn
• salt
• Pepper, white and black

Print Recipe Pin Recipe

Instructions

1. Peel the turnip and cut into approx. 2 cm thick slices. Divide the slices into 2 cm wide strips and then cut into cubes. Cook the cubes in salted water until they are firm to the bite, then drain and allow to cool.
2. Add the mayonnaise and cucumber water to the diced rutabaga and stir. The cubes should be slightly wetted. If necessary and depending on the size of the turnip, add a little more mayonnaise and cucumber water.
3. Cut the pickles into slices and add to the salad with the corn. Add about 0.5 fresh, pressed garlic clove or garlic from the grinder to the salad. Season with salt and pepper and add plenty of chopped parsley. Let it sit for a couple of hours.
4. The salad goes well with sausages, meatballs, chicken or a piece of garlic bread.