This potato salad is bougie because it’s not even made with potatoes. So I suppose I’m the reason it is bougie, but a turnip salad just doesn’t have the same appeal for a summer bbq as the classic potato salad. The pasta salad is made with a tofu dressing, so yeah, right there, that’s pretty bougie.
You can make both these salads at the same time quite easily as they contain some of the same vegetables. Veggie prep typically is the most time consuming, hands on part of making a dish. You will cut the carrots, red bell pepper, and celery the same way for both the salads, so you make two dishes with the same set up and clean up which saves you time. Plus you won’t have to worry about storing unused veggies, which is sometimes a battle figuring out how and where to store, and if they don’t end up being used, leads to waste.
Originally the “potato” salad is a vegan dish in the Sexy Starts in the Kitchen because Sexy Starts with Self-Love, but since there were already a good bit of nuts in the burgers and toppings, I decided to swap out the macadamia nut and sunflower seed mayo for an already prepared avocado mayo, which contains eggs. The pasta salad is a rip off the traditional summer macaroni salad and is vegan.

It is best to make both these salads the day before the bbq, or whenever you’d like to enjoy.
Now, if you do have a bougie guest concerned about carbs or why someone questions the use of turnips, make sure you memorize these smug facts to share: By using turnips, instead of the traditional way of using red potatoes, you save 105 calories and 23 g carbs per cup, and it is bathing suit season. Despite the fact that you may be three fruity cocktails deep.
Still, using red skinned potatoes should not be dismissed, as they are incredibly healthy and contain mood enhancing B vitamins. Plus they do make a pretty finish and they are very affordable. So if you’d rather use potatoes or if you are having a hard time finding fresh turnips, just swap out for the turnips!


BOUGIE “POTATO” SALAD
Equipment
- 1 stove pot
Ingredients
- 4 cups TURNIPS, peeled and chopped
- ½ cup CELERY, diced small
- ½ cup CARROTS, peeled and grated
- ½ cup RED BELL PEPPER, diced small
- ¼ cup FLAT PARSLEY LEAVES, chopped small
- 1 LEMON, JUICE
MUSTARD MAYO
- ½ cup AVOCADO MAYONNAISE
- 1 tsp DIJON MUSTARD
- 1 tsp RAW APPLE CIDER VINEGAR
- ½ tsp SEA SALT
- ¼ tsp BLACK PEPPER
- ¼ tsp GROUND MUSTARD POWDER optional
Instructions
- Lightly steam turnips until fork tender. Drain water.
- Allow turnips to air dry while you prepare veggies and mustard mayo.
MUSTARD MAYO
- Whisk all ingredients in a big mixing bowl.
POTATO SALAD
- Add all veggies, including turnips to mustard mayo bowl. Mix to coat all veggies with a spatula.
- Finish off with a squeeze of lemon.
- Set in fridge to marinate at least 30 minutes.
- Bling out with GOCHUJANG COCONUT CHIPS

Bougie Macaroni Salad
Equipment
- 1 stove pot
Ingredients
- 1 pkg CHICKPEA PASTA Any shape will do, I used fusilli
- ½ cup CELERY, diced small
- ½ cup CARROTS, peeled and grated
- ½ cup RED BELL PEPPER, diced small
- 3 tbsp RAW APPLE CIDER VINEGAR
DRESSING
- 1 pkg SILKEN TOFU
- 3 tbsp EXTRA VIRGIN OLIVE OIL
- 1 tbsp COCONUT SUGAR
- SEA SALT
- PEPPER
Instructions
DRESSING
- Blend all ingredients till smooth.
MACARONI SALAD
- Cook chickpea pasta according to directions.
- Strain and rinse with cold water.
- Using a spatula, coat pasta with vinegar. If pasta is sticking, this will help.
- Add veggies then dressing to pasta. Mix with spatula gently to not break pasta.
- Cover and place in fridge. All flavors to marinate for at least 30 minutes and preferably overnight.