Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.
TO STORE: Potato salad should be stored in the refrigerator, covered. It will keep well for up to 1 week. TO FREEZE: Place leftover potato salad in a sealable container and store it in the freezer for up to 6 months.