Herbed “Potato” Salad

August 31st, 2017

herbed potato salad

With Labor Day right around the corner, I wanted to share this delicious recipe that’s 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 cookout menu for a stress-free, easy addition!

Herbed “Potato” Salad


  • 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

Servings: people



  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!

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