Faux-Potato Salad

Well, Spring has definitely sprung here in Queensland and that means it’s time for my 3 favourite Bs… BBQs, Beaches and Beers!

Entertaining can sometimes be a bit tricky when you’re trying to lead more of a clean-eating style of life and one of my favourite salads to bring along to a family or friend’s get together used to be Potato salad. Of course this has meant that in the last year I have been reading lots of recipes and experimenting with different flavours to come up with an alternative to the traditional white Potato Salad. Although lots of Paleo-ites still eat white Potatoes, I personally find them very starchy and for me they are easy enough to avoid in my own cooking. I much prefer Sweet Potato or Pumpkin!


What I love about this recipe is that there are only 3 “processed” ingredients in the whole thing so even though you have the slight bother of making something from scratch at least you know exactly what is going into your food/body. Since transitioning to Paleo I have loved creating different styles of Mayonnaise… I never realised how easy it really was (although sometimes a bit expensive with 300ml of Avocado oil setting you back $9!!!) and now I substitute it in salads, dressings and often use as a sour cream alternative for my Paleo tacos.  This recipe includes a (perfected) lemony/thymey mayo that won’t disappoint, but of course feel free to tweak and change to your own tastes as different herbs will give off different intensities and experimenting is the best part!


This recipe has been trialled on a few of my friends, all with positive reviews so if you’re heading to a BBQ this weekend, why not try something a little different and see if your family/friends can guess the White Potato substitiutes!



For Salad:

  • 2 tbsp coconut oil, melted
  • 2 sweet potatoes (I used a white and a purple for some beautiful colours), roughly 2cmx2cm cubed
  • 1 large parsnip, roughly 2cmx2cm cubed
  • 1 turnip, roughly 2cmx2cm cubed
  • 3 eggs
  • 1/2 brown or white onion, finely diced
  • 4 shallot stems, finely chopped

For Mayonnaise:

  • 1 egg
  • 2/3 cup avocado oil
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp fresh thyme


  • Preheat oven to 200 degrees fan-forced
  • Prep your all your vegetables (except the onion and shallot) and place in a large backing dish, coat thoroughly with coconut oil and roast in over for 15-20 mins or until just crisp on outside but soft on inside
  • In the meantime hard boil the 3 eggs in a saucepan for 7 minutes, leave to cool and then thinly slice
  •  To make the mayonnaise place the egg, oil, lemon juice and mustard in a tall jug (I use my 2cup Pyrex jug) and immerse stick blender to the bottom and blend on high until it turns to a creamy texture and then stir through the fresh thyme
  • Once roasted vegetables have cooled a bit, mix all ingredients together in a salad bowl and cool salad in the fridge for at least 1 hour before serving

Serves 6

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