I used to be one of those people who jealously eyed anyone indulging in potato salad at BBQ’s and picnics, in an attempt to steer clear of white potatoes and stay true to my Paleo lifestyle.
And then it dawned on me – there was a sneaky little solution that would have even the most die-hard potato salad fan pondering if anything was different – the white-fleshed sweet potato!
This is a fantastic Paleo Potato Salad option that is so delicious you’ll have to make twice as much so there’s some to share (at least if I’m coming to dinner!)
INGREDIENTS
1 medium organic white-fleshed sweet potato
1 large organic red apple of your choice
1 medium whole sweet and tangy pickle
1 medium organic onion, peeled
4 tablespoons organic, Paleo-friendly mayonnaise
1 heaped teaspoon Italian seasoning
Salt and pepper, to taste
RECIPE
In a medium pot, bring water to the boil.
Peel the potato and cut it into uniform slices, about 1/2 inch thick.
Place the potato slices in the pot and let boil.
While the potato cooks, cut the apple, onion and pickle into small cubes, about a half-a-dime-sized, or smaller.
Once the potato is fully cooked, but still firm, remove the potato slices from the pot and allow to cool before dicing into dime-sized pieces.
Combine all the ingredients together and mix gently before adding the mayonnaise.
Toss the salad to spread the mayonnaise evenly.
Add the Italian seasoning, and salt and pepper to taste, and give it one final mix.
Seal in a dish and refrigerate until serving.
(Can be stored up to 5 days in the refrigerator.)
This recipe makes 4 to 6 side servings.
I hope you adore this Paleo-friendly side dish as much as I do, and get your potato salad fix while benefiting from the dietary fiber and array of nutrients it offers,
Camilla Carboni
@camillacarboni | camillacarboni.com
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