Momma Mac's Cooking Corner: Nightshade-Free Potato Salad Recipe
Updated: Jul 8
Enjoy a delicious nightshade-free potato salad with Momma Mac's recipe! Perfect for those with dietary restrictions or just looking for a tasty twist on a classic dish. Jump to the recipe!
It's all about Momma Mac's potato salad! 🥔🥗
I may be biased, but I think my mom makes really good cold salads. The one salad I used to love the most was her red potato salad. However, after developing my nightshade allergy, I couldn't have it anymore...until now!
It took us some time to recreate this recipe. We first tried to use regular sweet potatoes as an alternative ingredient to the red potatoes from my original recipe, but it completely changed the flavor profile. For a while, we came to terms that this may just be one of those recipes we just wouldn't be able to recreate to make it safe for Amanda.
Terms like this I always have a hard time accepting because all I want to do is be able to make my daughter all the food and dishes she once enjoyed and loved. Luckily, I have a very resourceful son-in-law who discovered Japanese Sweet Potatoes through research.
After Amanda consulted with her doctor and getting approval that she can have them, we first tried the Japanese Sweet Potatoes out by making mashed potatoes, another side dish that regular sweet potatoes just didn't do the trick for. To our surprise, we were impressed by how alike the texture was. The taste isn't exactly like white or red potatoes, but it was still great! A little sweet, but mostly savory. Once we got Amanda's thumb of approval, we got to work trying out other recipes she hasn't had in a while, including this potato salad recipe.
Bonus tip: if wanted, cook up some Applegate bacon, chop it into small bits, and sprinkle it into the potato salad!
Nightshade-Free Potato Salad Recipe
3 to 4 large Japanese sweet potatoes, with the skin on
1 cup Avocado Oil Mayo
1 tablespoon Apple Cider Vinegar
1 tablespoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
Sea salt and pepper, for taste
½ cup shredded carrots
½ cup shredded red cabbage
Cut the Japanese sweet potatoes into the size you want for your salad, but make sure not to cut them too small. We did medium-sized cubes.
Place into a pot and fill with enough cold water to cover the potatoes. Optional: add a dash of sea salt to the water.
Place the pot on the stove over medium-high heat and cook until the water comes to a boil. Lightly poke the potatoes with a fork to test their readiness. You want the potatoes to be slightly soft, but not too soft or your salad will become mushy.
Once the potatoes are at the right cook, turn off the heat and remove them from the water immediately, or else they will continue to cook. We added ours into a large glass bowl and set it aside to cool completely.
Combine the mayo, the two kinds of vinegar, and the seasonings in a bowl.
When the potatoes are cooled down, add the shredded carrots, shredded cabbage, and the mayo mixture. Toss gently to combine until everything is coated. The potatoes may mash a little, but that is okay!
Place in the fridge until ready to serve.