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Low Carb Potato Salad - paleo, vegan

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 10 servings
Author Andrea Wyckoff

Ingredients

  • 2.5 cups celery root celeriac bulb
  • 2.5 cups golden beet or 1 kohlrabi or rutabaga
  • 2 cups zucchini
  • 2 cups cucumber
  • 2 cups celery
  • 1/2 cup red onion diced
  • 1/2 cup dill pickles
  • 1/3 cup to 1/2 mayo you choice* see below
  • 1 teaspoon mustard*
  • 3 Tablespoons of each: fresh dill chives, parsley
  • sea salt & black pepper to taste
  • optional: 1 green apple
  • teaspoons optional: 1 to 2 sweetener
  • *For AIP you can use this AIP mayo or make an avocado "mayo" and omit mustard use homemade dill pickles or Bubbies brand fermented dill pickles

Instructions

  1. I use a large celery root bulb and large golden beet, if your veggies are on the smaller size, use 2 of each. Peel and chop celery root and golden beet into small squares, equal sized. Or you can use kohlrabi and rutabaga as the main "no-potato" base. Kohlrabi offers a nice refreshing crunch, and can be added raw to the salad, or cooked, up to you.
  2. Boil chopped celery root and beet in a pot of water over medium high heat for 18 minutes, or until veggies are fork tender, but still slightly firm.
  3. While celery root and beet are cooking, prep other veggies. Chop zucchini, cucumber, celery, and green apple. Feel free to peel any of these veggies for a less green potato salad, or include the peels for their nutrients.
  4. Dice red onion and pickle into little pieces. Dice fresh herbs (dill, chives, parsley).
  5. After base veggies are done boiling, strain hot water, rinse in cold water, and then give them an ice bath to cool them quickly. You will notice that golden beets loose a lot of their bright yellow color after cooking, making them resemble more of a Yukon potato.
  6. Mix in your favorite mayo. I love using my egg-free sunflower mayo, but you can also use the mac mayo or paleo mayo from my cookbook, or an AIP mayo.
  7. Season the potato salad to taste, adding in more mustard, a little sweetener, extra herbs, salt & pepper, and even a splash of vinegar if needed until you have created the perfect potato salad.
  8. This makes enough servings for 8 people. I enjoy having the leftovers with my lunches for the next couple days too.