Fauxtato Salad

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!


  • 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 uncured nitrate-free bacon
  • 1 teaspoon fresh ground pepper
  • 1/4 cup paleonnaise


  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 until ready to serve.
  4. Enjoy!

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  1. Like dishes that are slightly different and interesting, will try!

  2. Wonderful idea. Could you maybe try celery root for this also? I love parsnips…going to give it a try.

  3. m.a.Roarsmom says:

    Can't wait to try this!!

  4. Pingback: The Paleo Picnic (30 simple recipes for your Paleo outing!) - Life Made Full

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