No Potato Potato salad
4th of July is tomorrow and if you are headed to a BBQ or get together with friends this would be the perfect dish to bring! I I first made this on Father's Day and decided I needed to share the recipe since everyone enjoyed it!! This Potato Salad actually has no potatoes at all and is made with Avocado Mayo so no yucky fats. This is an actual Potato Salad your body will thank you for eating!! The recipe is made using White Sweet Potatoes instead of regular potatoes and it also has a whole head of Cauliflower added. For those who can't do nightshades this is a great alternative. And, although the cauliflower does have a different texture than the potatoes it has such a mild taste so hides in very nicely so a great way to sneak in some extra veggies. One thing I will mention is that I used and call for FRESH DILL. You can sub dried dill if you have to but know that the fresh dill makes this SO SO much better!!
Servings: 12
Ingredients:
- 4 White Sweet Potatoes chopped ( Hannah or you could use the Japanese purple variety with white flesh)
- 1 head of Cauliflower (cubed)
- 3 Celery Stalks (chopped into small pieces)
- 1/2 Red Onion ( minced)
- 3/4 Cup Avocado Mayo ( I like Primal Kitchen Foods or Chosen Foods brands)
- 3 TBSP FRESH Dill (minced)
- 1./2 tsp Sea Salt
- 1/2 tsp Black Pepper
Directions:
- Fill 2 large pots with water and bring both to a boil
- Add cut sweet potatoes to one pot and the chopped cauliflower to the other pot
- While the sweet potatoes and cauliflower are cooking chop up the rest of the ingredients and add them to a large bowl
- Cook cauliflower for 7-8 minutes until still firm but fork can pierce easily
- Drain cauliflower and pour cold water over it and let cool
- Cook sweet potatoes for 9-10 minutes until fork can pierce easily but still firm enough that they are not falling apart
- Drain sweet potatoes and add cold water as well to cool them off quicker
- Add the drained and cooled sweet potatoes and cauliflower to the large bowl with the other ingredients and add in the mayo
- Add in the salt and pepper and stir and mix everything together.
- Cover and let cool in the fridge for 2-3 hours before serving
