We’ve had an unseasonably warm Spring this year in Pittsburgh and I’m pleased to say that we’ve already broken out our grill on several occasions! I was going to wait until summer to share today’s recipe, but since my own grilling season has begun, I figured you all would probably appreciate a tasty side dish to go with all of your glorious grilling creations!
This is a short and sweet (or rather, savory) little recipe that came about when I was seeking a side dish to go with some of our grilled burgers and hot dogs. I had already made a batch of my Dairy-Free Avocado Ranch Dressing to slather on our burgers, and I realized it would also be a delicious base for a mayo-free potato salad. Since potatoes are nightshades, they’re not AIP-friendly. While sweet potatoes seemed like a good second choice, they just didn’t fit the flavor profile I was looking for. And then the lightbulb went off: Green plantains!
The green plantains in this Paleo Plantain “Potato” Salad are a perfect starchy potato substitute. And when you combine green plantains with the creamy Avocado Ranch Dressing, crunchy radish and celery, and smoky bacon, well, you’ll swear you’re eating legit potato salad! This easy, delicious side dish is sure to become a staple for your outdoor barbecues and picnics this season!
So, there’s really not a whole lot I need to explain regarding this recipe. The main thing is that you do have to find plantains! If you have a Whole Foods nearby, you should be good to go! If not, you could substitute white sweet potatoes (which are less sweet than the orange variety) or possibly yuca root (which has a neutral, starchy flavor and texture). I don’t recommend yellow/ripe plantains because they will make the recipe much sweeter. And we’re sticking with savory today! 🙂
All you’ll need to do for this recipe is get a few things prepped. You can make my Dairy-Free Avocado Ranch Dressing well in advance to save time. Save the extra for salads, sandwiches, burgers, you-name-it! The herby dill flavor of this dressing really makes this Paleo Plantain Potato Salad taste like the real thing!
The other major cooking components of my Paleo Plantain Potato Salad include frying up or baking up some bacon and boiling the plantains. I usually opt for baking bacon in the oven to save my stove from getting splattered with grease, but do whatever is easiest for you! For the plantains, you’ll just want to boil them for about 15 minutes until they’re tender, but not mushy. I had some extra coconut milk on hand, so I mixed it with water and boiled the plantains in that, but you could just simply use plain water with a bit of salt.
After the plantains are drained and cooled, assemble your salad. I loved the texture of celery and radish in this faux-tato salad – super crisp and refreshing! Combine the plantains, veggies, and cooked bacon together and top with some fresh dill. And there you have a creamy, flavorful AIP and Paleo Plantain Potato Salad of your very own!
While it seems like this salad could almost be a meal in itself, plantains do have a high starch content. So, you’ll still want to balance this out with some green vegetables and grilled proteins. May I suggest my Stuffed Bacon Turkey Burgers or my Peach Prosciutto Chicken Kabobs?! With this yummy Paleo Plantain Potato Salad, you can enjoy the best food of picnic season without having to cheat on your AIP diet! Total win! 😉
- 4 green plantains, peeled and chopped
- 3 cups water (or a mix of water and coconut milk)
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- 5 slices cooked bacon, crumbled
- 1 cup chopped celery (about 4 stalks)
- 2 radishes, chopped
- ½ cup green onions, sliced
- 1 cup of Dairy-Free Avocado Ranch Dressing
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- extra sea salt and garlic powder, to taste
- Boil the peeled and chopped plantains in salted water for 15 minutes, or until fork tender. Drain and let cool. Sprinkle garlic powder and sea salt on cooked plantains.
- Toss with remaining ingredients in a large bowl. Store in a covered container and refrigerate until chilled.
This recipes is one of my favorites! I’ve made it over and over again and now I just double the recipe right away. I am making it this weekend for a gathering. Non aip people love it!
Thank you so much for sharing!
Angie, thank you so much for the compliments! I’m thrilled that you love the recipe! And your message reminded me that I need to make a batch for myself again soon! 😉
Delicious!
I found this recipe on Memorial Day and I’m about to make it a third time! My non-AIP family members LOVED it! That’s how I know something is truly good and not just good because I haven’t had typical foods in a long time!
I will say that I have made it with green plantains as well as riper, yellow plantains and I actually prefer it with the slightly sweeter plantain.
Thanks so much for such a great recipe!
Yay, so happy to hear this, Chantel! Thanks for sharing! And great to know it’s tasty with sweet plantains, too! I’ll have to try that next time!