Rutabaga and Potato Salad

Ingredients

1 rutabaga (about 1 pound), peeled and cut into chunks
1 pound red new potatoes, scrubbed, halved, or quartered (the same size as cut rutabaga)
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
2 ribs celery, halved lengthwise and sliced crosswise plus 1/4 cup coarsely chopped celery leaves

1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.
2. Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3. When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.