Underground Salad

Preparation info

  • Serves


Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About


  • 2 large carrots, peeled
  • 2 medium-sized parsnips, peeled
  • 1 turnip, peeled
  • 1 rutabaga, peeled
  • 1 celery rib
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 bunch chives, minced
  • Salt and freshly ground black pepper


Have ready a large bowl of ice water.

Dice carrots, parnsips, turnip, rutabaga, and celery into cubes approximately ½″ square, keeping them separate.

In a large pot of salted water, boil carrots for about 5 minutes, then add parsnips, turnip, and rutabaga. Continue boiling for 5 minutes more, then drain vegetables and plunge immediately into ice water. Drain again and spread out to cool and dry on paper towels placed on a cutting board or large cookie sheet. (Do not place vegetables in a bowl, as they will continue to cook and become mushy at the bottom.)

When vegetables have cooled to room temperature, place in a large salad bowl and add celery.

In a small bowl, mix mayonnaise and sour cream together thoroughly, then stir in chives.

Toss vegetables gently but thoroughly with mayonnaise mixture, then add salt and pepper to taste.