Last fall we enjoyed parsnips every way possible, mashed, roasted, frittered, even in hummus and cake! We’ve included parsnips in the early CSA Shares this year, and we’re enjoying them just as much. Here parsnips replace potatoes in a traditional potato salad spiked with capers. This dish is fairly customizable, adjust the mayo/mustard ratio to your tastes. Add other root vegetables in combination with the parsnips. This dish is also a great way to enjoy local eggs. Our eggs are from Autumn’s Harvest Farm, super fresh with beautiful yolks. You can boil the parsnips and eggs ahead of time and let them cool, or quick cool them in the freezer if you’re short on time.
When the parsnips and eggs are cooled, mix the dressing ingredients together. I put the minced onion right into the dressing, it helps mellow the flavor. Quarter the eggs, and gently toss the parsnips, eggs, and capers with the dressing until just mixed. Serve chilled.
Potato Style Parsnip Salad
1 .5 lbs parsnips or mixed root vegetables, like parsnips, carrots, and celeriac
3 hard boiled eggs, cut into quarters
1/4 cup capers
1/3 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons minced onion
juice from half a lemon
salt + pepper to taste
Peel and wash parsnips. Cut into one inch cubes and boil for 8 -10 minutes until tender. Chill completely.
Whisk together dressing ingredients. Combine mayo, dijon mustard, and minced onion in a small bowl. Add lemon, salt, and pepper. Adjust to your tastes.
Gently stir together parsnips, egg, and dressing. Sprinkle in capers. Serve chilled or at once.