Hearts of Palm (Faux Potato Salad)

5 min Cook
Scroll to recipe

I miss potato salad, especially my mom’s simple Greek potato salad.  It had only 3 ingredients:  potatoes, green bell peppers, and green onions all blended with creamy mayonnaise.  I have tried making keto potato salad with cauliflower, and that seems to work also, however, hearts of palm really give this an authentic taste and feel.  My faux potato salad will hopefully fool you as well.  

If you don’t know what the hearts of palm are, well, that is what they are… they are the heart of the palm tree.  Of course not all palm tree hearts are edible.  Only about 10 out of the 2,500 species are edible, or I should say harvested; depends on the country of course.  Here is the Cloud Forest Palm: 

hearts of palm

Here are the harvested palm hearts that are removed from the tip of the stems.  

hearts of palm

And here are the beautiful cores of the palm stems:  The hearts of the Palm. 

hearts of palm

I use this Hearts of Palm salad as a base layer to my Greek Salad USA recipe.  Try them together for a delicious and satisfying meal. 

Hearts of Palm (Faux Potato Salad)

Hearts of Palm (Faux Potato Salad)

You can prepare this salad the night before and store it in the refrigerator. I personally always make this the night before because the flavors get to sit and blend with each other. Or store in the fridge for at least 2 hours and serve. Garnish with sprigs of fresh dill or a few pieces of sliced red peppers to add color and depth.
prep time
15 min
cooking time
5 min
total time
20 min


  • Mixing bowl


  • 12 oz. Hearts of Palm (approx. 360 gram)

  • 2 spring onions, finely chopped

  • ½ green bell pepper, finely chopped

  • 6 Tbsp. mayonnaise

  • 1 Tsp. white distilled vinegar

  • ¼ Tsp. salt

  • ¼ Tsp. black pepper


Take each heart palm and cut it lengthwise into 4. Then chop according to the size that you want.
To a large mixing bowl, add your hearts of palm, chopped bell pepper, chopped spring onions, mayonnaise, vinegar, salt, and pepper. Mix well and refrigerate for 2 hours.
Enjoy! Bon Appetit! Kali Orexi!


This goes great with my Greek Salad USA.

Leave a Reply

Your email address will not be published. Required fields are marked *