This delicious recipe is the perfect addition to any backyard barbecue! It’s an AIP-approved twist on a classic favorite – potato salad!

This Herbed Potato salad is very customizable to fit your unique tastes! Fresh herbs and apple cider vinegar work together to aid digestion for powerful gut-repairing properties, while olive oil adds omega-3 and 6 essential fatty acids and a light, buttery, flavor.

Have this healthy salad as a snack, or make ahead and add it to your Labor Day or Fourth of July cookout menu for a stress-free, easy addition!

Herbed “Potato” Salad

Herbed “Potato” Salad


6-8 people


  • 2 lb root vegetable of choice (rutabaga, parsnips, white sweet potatoes, turnips, etc.), chopped
  • 1 cup mixed herbs (parsley, dill, chives) chopped
  • 1/2 cup shallots
  • 6 tablespoon apple cider vinegar
  • 6 tablespoon olive oil
  • salt and pepper to taste


  1. Steam or roast vegetables until soft and cooked. If roasting, roast at 425 F for 30 minutes. Let vegetables completely cool.
  2. Combine remaining ingredients. Pour over root vegetables. Store in refrigerator overnight or serve immediately!


Add some cooked, crumbled bacon to this recipe for a salty, delicious twist!