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Annika Schimmer

AIP "Potato" Salad

5 from 2 votes
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.