This sweet potato salad is not your grandma’s boring old recipe! With bacon, green onions, and a tangy dressing, it’s perfect for your next cookout.
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 four sides of potato salad and six sides of coleslaw show up – and I’m not even exaggerating.
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.
This is not your grandma’s potato salad recipe. You know the kind- undercooked potatoes and bland mayo. 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.
Is this sweet potato salad recipe Whole30 compliant?
It is! As long as you use Whole30 compliant bacon. That means you’ll either need to make sure you find one that is labeled as such (Pederson’s is one I’ve used often) or make your own.
Help! I have extra dressing.
That’s ok! You can use it on a regular salad, as a dunk for raw veggies, or sauce on some baked chicken. It’s super versatile and delicious.
What can I serve this sweet potato salad recipe with?
It’s flavorful, versatile, and easy to make. It’s winning the potato salad game on so many levels.
- 7 ounces bacon
- 5-6 green onions, chopped
- 2 pounds sweet potatoes,, peeled and cubed
- 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!
Nutrition Information:Yield: 8 Serving Size: 8
Amount Per Serving: Calories: 321Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 30mgSodium: 883mgCarbohydrates: 25gFiber: 4gSugar: 8gProtein: 11g