Spring arrived early in Pittsburgh this year, and we’ve already fired up the grill several times. With grilling season underway, here’s a flavorful side dish that pairs perfectly with burgers, hot dogs, and other outdoor favorites.
This recipe is simple and savory. I developed it when I wanted a mayo-free potato salad to go with grilled burgers. I’d already made my Dairy-Free Avocado Ranch Dressing to top the burgers, and realized it would make an excellent creamy base for a potato-style salad—if I could find a suitable substitute for potatoes. Because traditional potatoes are nightshades and not AIP-friendly, I tried a few options before settling on green plantains. Green plantains provide a starchy, neutral base that mimics the texture of potatoes without the nightshade issue.
When combined with creamy avocado ranch, crisp radishes and celery, and smoky bacon, green plantains create a salad that tastes remarkably like classic potato salad. This Paleo Plantain “Potato” Salad is easy to make and delicious—an ideal addition to barbecues and picnic menus.
