Lectin Free Potato Salad? Not only is it possible, it’s easy! And unless you tell them, no one will be able to tell it’s a healthy potato salad… because it’s still rich, creamy, tangy, and full of flavor.
1 head cauliflower, cut into bite sized florets and steamed until tender
2 turnips, peeled, quartered, and steamed until tender
4 hard boiled omega-3 eggs, chopped (omit if vegan)
2 ribs celery, minced
1 red onion, minced
¼ cup minced dill
¼ cup minced parsley
2 Tbsp apple cider vinegar
1 ½ cups Plant Paradox-approved mayo or unsweetened coconut yogurt
1 Tbsp yellow mustard
1 tsp celery seeds
½ tsp black pepper
½ tsp sea salt
Juice of ½ lemon
In a large bowl, gently toss together cauliflower, turnips, eggs, celery, onion, dill and parsley. Set aside.
In another bowl, whisk together vinegar, mayo or yogurt, mustard, celery seeds, black pepper, sea salt, and lemon juice to make a thick dressing.
Fold the dressing in with the vegetable mix until veggies are coated — if needed, add a little water or coconut milk to thin it out.
Serve as a side dish at any bbq — your guests will love it — and they won’t even know it’s lectin free.