*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
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.
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.
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.
Dice red onion and pickle into little pieces. Dice fresh herbs (dill, chives, parsley).
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.