Potato salad. It’s one of those staples – you go to a party, you’re asked to bring a side dish, potato salad is the go-to. But what if you showed up with a sweet potato salad instead?
At the last get together we hosted, we had about 4 sides of potato salad and 6 sides of coleslaw show up. People have lost their creativity (and also their interest in cooking, as most of them were store-bought. This makes me sad on a whole other level, but we’ll save that for another day when I feel like ranting about healthy eating.)
Don’t get me wrong, I love a good potato salad. But all potato salads are not created equal. Just like baby showers. Not all baby showers are created equal.
I want a baby shower, I do, but what I do not want is a bunch of women in uncomfortable clothing sitting around eating cucumber sandwiches (gross) and watching me open diaper rash cream and nipple pads. (For real. People find this activity enjoyable?)
Here’s what I do want: my husband to be there (he’s half this math equation, after all.) Other people’s husbands and children to be there. No cheesy baby shower games. Good food. Cupcakes. Music. Relaxation. I didn’t think this was possible, until I discovered that I’m not the only one that feels this way, and there’s a name for what I want. Enter the BaByQue. Get it? BBQ for baby. It’s genius.
My mother seems appalled that I’m not going to let people sit around and watch me open presents. Instead, I’m going to include an insert in the invite that tells people not to wrap their present, and that we will spend the time visiting together instead. Sure, we’ll have a table for people to peruse gifts if they want. But there will not be any cooing or awkwardness at my party. Let’s eat, drink, and be merry – once the baby comes I probably won’t see any of them for months anyway, amiright?
And yes – we might have potato salad. But if we do, it won’t be store-bought. And it will probably be this sweet potato salad. This is not your grandma’s potato salad. No undercooked potatoes and bland mayo here. This sweet potato salad brings in a little of the unexpected, adds in a creamy, tangy mustard dressing, the delicious salty crunch of bacon, and is topped with a sprinkling of bright green chives for some color.
It’s winning the potato salad game on so many levels.
- 2 pounds sweet potatoes, peeled and cubed
- 7 ounces bacon
- 5-6 green onions, chopped
- 1/4 cup dijon mustard
- 1/2 cup mayo
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Preheat oven to 400°.
Fill a large pot with water and bring to a boil over high heat.
Place bacon on a baking sheet and place in preheated oven for 10 minutes or until cooked to your liking (I like mine super crispy! You can also follow linked post above for detailed instructions.)
Add your peeled and cubed sweet potatoes to the water and boil until fork tender, about 7-10 minutes. You want to be able to stab through them easily, but do not want them to fall apart when you stab them!
While the potatoes and bacon are cooking, combine all dressing ingredients in a small bowl and whisk to combine.
Remove bacon from the oven and set aside to cool.
Drain potatoes in a colander and allow to cool slightly. Feel free to stick in the fridge to speed up the process!
Once bacon and potatoes have cooled, chop bacon and sprinkle over potatoes. Add the dressing to the bowl a bit at a time and stir to combine.
Stir half the chopped green onions into the salad, and reserve half to sprinkle on top before serving.
Serve chilled at your next bbq and put all other potato salads to shame!
Depending on how "saucy" you like it, you may have extra dressing! I recommend adding it to your liking, a bit at a time, until you have the consistency you want. Save any leftover dressing for another salad or as a dip!