Don’t be fooled – there isn’t a single potato in this “potato” salad. It’s 100% kohlrabi. And the consensus in the house is that this is our favorite kohlrabi recipe to date. It’s simple, good warm or cold, and a great side to that burger hanging out in the background. It doesn’t taste exactly like potato salad, to be sure, but it could pony on up to the picnic table and feel right at home. If you’d like, you could easily substitute potatoes for half the kohlrabi and have an even more interesting dish.
6 large kohlrabi, peeled and cut into 1″ pieces
3 large scallions, finely diced
2-3 cloves garlic, minced
1 15 oz container of part-skim ricotta
2 T mayonaisse
2 T spicy brown mustard
Juice of 1 lemon
salt and pepper to taste
Boil the kohlrabi in salted water until they are fork tender, about 20-30 minutes. Drain and add the scallions and garlic. Let the kohlrabi stand while you whisk together the ricotta, mayo, mustard, lemon, salt and pepper in a separate bowl until it is creamy. Pour over the kohlrabi and stir to combine. Serve warm or chilled. This is great to make in advance because a day in the fridge lets the flavors develop beautifully.
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