What screams summer more than a bowl of homemade Potato Salad as part of a BBQ? Get ready because this AIP “potato” salad is banging and suitable for anyone who cannot tolerate potatoes or other nightshade vegetables. It is easy to make and also a great meal to incorporate into your weekly meal prep. The recipe is dairy free, gluten, free paleo, and of course AIP.

AIP “Potato” Salad

I am so excited to share this recipe with you guys! It is so flavorful, super easy to make, and will make your wildest potato salad dreams come true. Summer BBQs just got so much better with this recipe. We can once again thank my mom for a major part of the inspiration behind this recipe. She makes an amazing German potato salad, and always uses bone broth to give it more flavor. This recipe is a bit of a fusion between a German potato salad and a more traditional American potato salad. If you don’t have a problem with potatoes feel free to use the recipe with regular potatoes.

What Kind of Sweet Potatoes Should I use?

For this specific recipe, it is important to not use orange-colored sweet potatoes. The two varieties of sweet potatoes that work are White/Hannah Sweet Potatoes or Japanese Sweet Potatoes. These are a lot firmer and less sweet, especially the white sweet potatoes.

Japanese sweet potatoes have purple skin and butter-colored flesh. White sweet potatoes look almost like regular potatoes from the outside besides the more typical sweet potato shape (a bit longer and sometimes pointy on the ends).

Sweet potatoes are often mislabelled as yams, so be aware of that when you are grocery shopping.

Ingredients in AIP “Potato” Salad

• White/Hannah Sweet Potatoes or Japanese Sweet Potatoes
• Cucumber
• Celery
• Green onions
• Avocado
• Coconut Yogurt
• Bone broth
• Lemon
• Extra virgin olive oil
• Apple cider vinegar
• Spices

Video of How to Make the AIP “Potato” Salad

Variations of this Salad

• Feel free to add more cucumber, celery or green onions to your liking.
• If you like the potato salad more acidic you can add a bit more lemon juice or apple cider vinegar.
• You can adjust the amount of spices or add your favorite spices that would make sense.
• You can add fresh herbs as a garnish: Chives and parsley are my favorites for this recipe.

More AIP BBQ Recipes

• Grilled Sweet Potatoes and Zucchini
• Molasses-Glazed Ribs (if you don’t have access to a grill)
• Chimichurri with a Twist
• Dairy-free Yogurt and Herb Dip
• Summer Berry Tart
• Rhubarb Strawberry Crisp
• Watermelon Lemonade
• Hibiscus Lavender Iced Tea

If you love this recipe, please rate it and leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram

Happy cooking

~Annika

AIP "Potato" Salad

What screams summer more than a bowl of homemade Potato Salad as part of a BBQ? Get ready because this AIP "potato" salad is banging and suitable for anyone who cannot tolerate potatoes or other nightshade vegetables. It is easy to make and also a great meal to incorporate into your weekly meal prep. The recipe is dairy free, gluten, free paleo, and of course AIP.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

  

For the potato salad

• 2 medium/large sweet potatoes (white/hannah sweet potatoes or Japanese sweet potatoes)
• 1/2 Cucumber
• 1 stalk celery
• 3 green onions/scallions

For the dressing

• 1/2 ripe avocado
• 3 Tbsp coconut yogurt
• 3 Tbsp bone broth
• 1/2 small lemon (juice only)
• 3 Tbsp extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

 

• In a medium pot, bring 1 inch of water to a boil. Peel and cut the sweet potatoes into large dice. Place a steamer basket in the pot and steam the sweet potatoes with the lid on for about 20 minutes until fork tender. You definitely don't want to overcook them, so depending on how small you cut them you may want to check already after 10-15 minutes.
• In the meantime prep the other ingredients and the dressing. Peel and cut the cucumber into very small pieces. Wash and chop the celery and green onions into the same size as the cucumber. Place everything in a medium/large bowl.
• To make the dressing start by mashing half an avocado in a small bowl with a fork until creamy. Add coconut yogurt, bone broth, fresh lemon juice, olive oil, apple cider vinegar, garlic powder, and salt.
• Once the potatoes are done let them cool off for a few minutes. Cut them into smaller pieces, add them to all the other veggies and add the dressing. Mix until all potatoes are coated. Taste and add more salt if needed. Serve immediately or store in the fridge for a couple of days.