We’ve enjoyed an unusually warm spring in Pittsburgh this year, and our grill has already seen plenty of action. Since backyard cooking is underway, I wanted to share a flavorful side that pairs perfectly with burgers, hot dogs, and other grilled favorites.
This recipe is simple and savory. It began when I was looking for a mayo-free potato salad alternative to serve with grilled burgers. I had a batch of my Dairy-Free Avocado Ranch Dressing on hand and realized it would make a wonderful base for a potato-style salad — but potatoes aren’t AIP-friendly because they’re nightshades. Sweet potatoes didn’t match the flavor I wanted, and then I tried green plantains. Green plantains make an excellent starchy substitute.
The result is a Paleo Plantain “Potato” Salad that hits the same notes as classic potato salad. When you combine tender green plantains with creamy avocado ranch, crisp radish and celery, and smoky bacon, it really does feel like the real thing. This dish is easy to make, delicious, and a great addition to outdoor gatherings and picnics.
Finding green plantains is the main shopping task. Many grocery stores carry them, and natural-food stores like Whole Foods almost always have them. If you can’t find green plantains, you can try substituting white sweet potatoes (less sweet than the orange variety) or yuca root for a similar starchy texture. Avoid ripe yellow plantains — they’re much sweeter and will change the savory profile of the salad.
Prep is straightforward. Make the Dairy-Free Avocado Ranch Dressing ahead of time to streamline assembly; it also stores well for use on salads, sandwiches, and burgers. The fresh dill and tang of the dressing bring that familiar potato-salad flavor to this plantain version.
The other main steps are cooking the bacon and boiling the plantains. Baking bacon in the oven is an easy, low-mess method, but pan-frying works too. Boil the peeled and chopped green plantains for about 15 minutes until they are tender but still hold their shape. I sometimes use a mix of water and a bit of coconut milk for boiling, but plain salted water works well.
Once the plantains are drained and cooled, combine them with the crunchy vegetables and crumbled bacon. Celery and radish provide a refreshing, crisp contrast to the creamy dressing. Finish with fresh dill and adjust seasonings to taste. The result is a creamy, flavorful AIP- and Paleo-friendly plantain salad that stands in beautifully for classic potato salad.
Plantains are starchy, so serve this salad alongside greens or grilled vegetables and a protein to balance the meal. It’s excellent next to burgers, kabobs, or grilled chicken. With this dish you can enjoy classic picnic flavors while staying true to an AIP or Paleo diet.
- 4 green plantains, peeled and chopped
- 3 cups water (or a mix of water and coconut milk)
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 5 slices cooked bacon, crumbled
- 1 cup chopped celery (about 4 stalks)
- 2 radishes, chopped
- 1/2 cup green onions, sliced
- 1 cup Dairy-Free Avocado Ranch Dressing
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Extra sea salt and garlic powder, to taste
- Bring the water (or water and coconut milk) to a boil. Add the peeled and chopped plantains and cook about 15 minutes, until fork-tender but not mushy. Drain and let cool. Season the warm plantains with sea salt and garlic powder.
- In a large bowl, combine the cooled plantains with crumbled bacon, celery, radish, green onions, and dill. Add the avocado ranch dressing and lemon juice, then toss gently to coat. Adjust salt and garlic powder to taste.
- Transfer to a covered container and refrigerate until chilled. Serve alongside grilled meats and fresh greens.