Sweet Potato and Golden Beet Salad with Herb Vinaigrette a.k.a. Mayo-less Mayo Mix Nutrient Dense Potato Salad

My friend blends spices that are delectable and easy to use.  They are meticulously blended herb combinations with sea salt designed to add flavor, trace minerals, flavonoids, polyphenols, and vitamins to elevate any dishes’ nutritional content.  They are a one-stop-shop at Flavortown.  

I have used this herb blend on salmon, chicken, burgers, in tuna salad, and in this recipe below.  The herb blend is called Mayo Mix because it unbelievably pairs with anything that you would use mayonnaise in like potato salad, macaroni salad, chicken salad, or egg salad.  During my adventures in elimination dieting, I have found that I have a food intolerance to eggs, so I do my best to avoid them, which in turn, means giving up mayonnaise.  However, I love all the things that mayonnaise accompanies.  In place of mayonnaise, I use olive oil and vinegar or lemon juice, which encourages optimal health since these simple ingredients do not contain any food additives or preservatives.  Using the delectable herb blend by Pink Salt Seasoning I have created this recipe to showcase it’s multi-dimensional taste profile.  Here is the recipe:      


2 tbsp Mayo Mix by Pink Salt Seasoning (sub dried dill for AIP)

¼ c. extra virgin olive oil

3 tbsp white balsamic vinegar

1 tsp sea salt


1 medium golden beet

1 medium sweet potato

1 tbsp sea salt

Cut beet and sweet potato into ½ inch cubes.  Place sweet potato in medium sized saucepan and cover with water.  Add 1 tbsp sea salt.  Bring to boil, cook for about 10 minutes or until sweet potato is tender when pierced with a knife.  Using a slotted spoon, remove sweet potato to separate bowl.  Add beet to same boiling water with the addition of water to cover beets.  Bring back to a boil and cook for 15-20 minutes until beets are tender when pierced with a knife.  

While beet and sweet potato cook, make the vinaigrette.  In small bowl, add Mayo Mix by Pink Salt Seasoning, extra virgin olive oil and balsamic vinegar.  Mix to combine with a fork and let sit to meld flavors while beet finishes cooking.  Move beet from boiling water, using slotted spoon, to combine with sweet potato.  Add vinaigrette and stir to combine.  Let marinate at least 10 minutes.  Can be eaten immediately or refrigerated for 2-4 days.