Faux-Tato Salad

I made this dish because a friend had a cookout and I wanted to make sure I had something light, fresh, and healthy to eat there. I also wanted to see if I could fool some picky eaters and of course, make something delicious (and a little devious) at the same time. This “faux-tato salad” was the result, and judging by the number of people who hunted me down to tell me how good it was, it’s definitely a winner.


Yield: About 10-15 servings of faux-tato salad

Time: 30 minutes cooking time plus cooling time (about another 30 minutes)



  • 2 Parsnips
  • 2 turnips
  • 3 carrots
  • 1 bunch green onion
  • 1 Granny Smith apple
  • 1 Red Delicious apple


  • ½ cup avocado oil mayo
  • ½ cup coconut milk
  • 1 tsp dill
  • 1 tsp sweet basil
  • 1/2 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp sea salt
  • ½ tsp mustard


Bring a pot of water to boil while peeling and chopping the parsnips and turnips into slightly smaller than bite-size cubes. Add vegetables to the pot and let boil for 20 minutes or until tender, then drain and set aside to let cool. Chop the carrots, apples, and green onions. You can peel the apples if you prefer – I like to keep the skins on for their lovely color and nutrients. Once the boiled veggies are cooled, you can add the rest of the produce.

To make the sauce, place all ingredients in a bowl and whisk to combine. Then pour over mixed produce, turning gently with a large spoon to coat.

Faux-tato salad


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