I came up with this idea when I made the Crab, Bacon and Parsnip Chowder. Once I realized that parsnips could be substituted for potatoes, I thought I’d try a potato salad…so here goes!
1lb parsnips, peeled and cubed
1 tsp sea salt
2 scallions, chopped
1T whole grain Dijon mustard
2T fresh dill
12 oz nitrate-free bacon
1 tsp fresh ground pepper
1/4 cup paleonnaise
Fill a medium pot about halfway with water and cubed parsnips. Cook on medium-high until the parsnips are fork tender. Drain. Set aside.
Cut bacon into small 1/4-inch squares. Cook until crispy. Set aside on a paper towel-lined plate. Set aside.
Mix all ingredients. Refrigerate at least 1/2 hour or until ready to serve. Enjoy!