This low carb faux potato salad recipe has always been a hit at my house. I love that it’s packed with veggies, egg-free, and it is so flavorful! This dish makes awesome leftovers to be enjoyed with lunches (huge plus!) and it’s gotten great reviews when I’ve shared it at summer BBQ’s and potlucks. This recipe is super flexible, as it can be made with a wide variety of veggies, though I think you’ll agree a good potato salad always needs chunky potato-like veggies, celery, red onion, and dill pickles.
What are you favorite dishes to take to a summer potluck?
I like to use a large bulb of celery root and a golden beet as the base, but if you are going for an even lower carb option feel free to use kohlrabi, turnips, or rutabaga as the base veggies. Add to that celery, cucumber, dill pickles, zucchini, dill, chives, and your favorite mayo and you are good to go! I personally love using my egg-free vegan sunflower mayo, but I have also linked to an AIP mayo below, and if you want to use an eggy mayo, go for it! I have also made this with the egg based mayo from my low starch cookbook with great results, but just between you and me, I honestly like the egg-free sunflower mayo version the best.
Low Carb Potato Salad - paleo, vegan
- 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
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.
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.
This makes enough servings for 8 people. I enjoy having the leftovers with my lunches for the next couple days too.
Estimated nutrition info for potato salad based on making 10 servings, using celery root, golden beet, 1/2 cup of my vegan sunflower mayo, and not including optional green apple or sweetener.