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