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Potato-Free Fauxtato Salad

Potato-Free Fauxtato Salad

This Potato-Free Fauxtato Salad is a great side dish for for those summer grilling days and picnics!

I came up with this idea when I made the Crab, Bacon and Parsnip Chowder.  Once I realized that parsnips could be substituted for potatoes, I thought I’d try a potato salad…so here goes!

Potato-Free Fauxtato Salad

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Ingredients

  • • 1 pound parsnips, peeled and cubed
  • • 1 tablespoon capers
  • • 1 teaspoon sea salt
  • • 2 scallions, chopped
  • • 1 tablespoon whole grain Dijon mustard
  • • 2 tablespoons fresh dill
  • • 12 ounces bacon
  • • 1 teaspoon fresh ground pepper
  • • 1/4 cup paleonnaise

Directions

  1. Fill a medium pot about halfway with water and cubed parsnips.  Cook on medium-high until the parsnips are fork tender.  Drain.  Set aside.
  2. Cut bacon into small 1/4-inch squares.  Cook until crispy.  Set aside on a paper towel-lined plate.  Set aside.
  3. Mix all ingredients. Refrigerate at least 1/2 hour or overnight until ready to serve.
  4. Enjoy!

Ingredients

  • 1 pound parsnips, peeled and cubed
  • 1 tablespoon capers
  • 1 teaspoon sea salt
  • 2 scallions, chopped
  • 1 tablespoon whole grain Dijon mustard
  • 2 tablespoons fresh dill
  • 12 ounces bacon
  • 1 teaspoon fresh ground pepper
  • 1/4 cup paleonnaise

Directions

  1. Fill a medium pot about halfway with water and cubed parsnips.  Cook on medium-high until the parsnips are fork tender.  Drain.  Set aside.
  2. Cut bacon into small 1/4-inch squares.  Cook until crispy.  Set aside on a paper towel-lined plate.  Set aside.
  3. Mix all ingredients. Refrigerate at least 1/2 hour or overnight until ready to serve.
  4. Enjoy!