Sweet Potato Salad with Bacon
Potato salad isn’t the sort of provocative dish over which I would anticipate bonding with a total stranger, but the universe (and appetite) work in mysterious ways. The moment I read this recipe for Sweet Potato Salad with Bacon, I knew I had found my side dish soulmate.
In place of the goopy mayo and bland, over-cooked white potatoes that plague many classic potato salad recipes, this vibrant sweet potato salad recipe has a zippy jalapeno mustard dressing, crispy bacon, and golden sweet potato hunks. Lovers of German potato salad with its grainy mustard dressing (as well as all lovers of bacon and all lovers of sweet potatoes) will be especially enamored.
Where old-fashioned potato salad blends into the backdrop, sweet potato salad stands out. If your summer potluck were a high school dance, old-fashioned white potato salad would be hiding against the wall, while this Sweet Potato Salad with Bacon would be in the middle of the dance floor, busting its best moves.
Perhaps potato salad is more provocative than I thought.
The “stranger” with whom I bonded over this Sweet Potato Salad is Heather, someone who I’ve never met in person, but who I feel as if I know through her beautiful blog and now her cookbook Pure Delicious. Like me, Heather prefers her potato salad on the mustardy/vinegary side, no mayo please. Also, in the process of reading her book, I developed a total girl crush on her. It’s easy to do!
I stay up too late reading cookbooks the way I imagine that other people stay up reading suspense novels—hungrily pouring over every page, devouring the words with the kind of non-stop voracity I typically reserve for a bowl of Sweet and Spicy Chex Mix. As I paged through Pure Delicious, I found myself drawn into Heather and her family’s story, as well as craving every single recipe in her book. Food allergies forced Heather, a chef who prided herself on eating everything, to make a dramatic change in her family’s diet. They bid goodbye to all things gluten, dairy, eggs, nuts, refined sugar, and more. Heather refused to let these restrictions leave her family feeling deprived of fantastic food, as you’ll see if you check out her blog or book.
When I paged through Pure Delicious, what grabbed my attention wasn’t the absence of these common foods; it was the bounty of ingredients and flavors, like the ones you’ll find in this Sweet Potato Salad with Bacon.
I’m honored Heather let me share her Sweet Potato Salad recipe with all of you, and she is offering one reader a copy of her cookbook too!
**Giveaway ended. Thanks to all those who entered and congrats to the winner!**
Tools I used to make this recipe:
- Potato combination scrubber/peeler
- All purpose baking sheet, plus an oven-proof baking/cooling rack for the most perfectly cooked bacon
Sweet Potato Salad with Bacon
A crowd-pleasing recipe for sweet potato salad with bacon and zippy mustard dressing. Perfect German potato salad fans. No mayo and paleo friendly!
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes
For the sweet potato salad:
- 4 thick-cut bacon slices
- 3 large sweet potatoes, peeled and cut into chunks
- 1 cup thinly sliced celery hearts
- 1 cup thinly sliced green onions
For the mustard dressing:
- 1 jalapeno pepper seeded and minced*
- 2 tablespoons whole grain mustard
- 2 garlic cloves, minced
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork tender, about 10-15 minutes depending upon the size of your potato chunks. Drain, gently and quickly rinse with cold water, then set aside.
- Cook the bacon. My favorite method is to bake it: preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 15 minutes depending upon the thickness of your bacon. Remove from the baking rack to a paper towel-lined plate. Let cool, then crumble into a large bowl. Add the celery and green onions.
- Prepare the mustard dressing: In a small bowl or large measuring cup, whisk together the jalapeño (or fresno chile), mustard, garlic, vinegar, olive oil, salt, and pepper.
- Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve warm, chilled, or at room temperature.
- I’ve enjoyed this sweet potato salad cold, at room temperature, and even warmed up as a side at dinner. Store leftovers in the refrigerator for up to 4 days.
- *The original recipe calls for a red Fresno chili. I was unable to find one, and swapped a seeded jalapeño. It was delicious!
Adapted from Pure Delicious by Heather Christo// All images and text © /Well Plated.
Serving Size: 1 (of 6)
- Amount Per Serving:
- Calories: 222
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 7mg
- Sodium: 359mg
- Carbohydrates: 23g
- Fiber: 3g
- Sugar: 4g
- Protein: 5g
If you like this Sweet Potato Salad recipe, don’t miss these other fantastic side dishes!
Muffin Tin Homemade Tater Tots (with bacon!)
Giveaway open to US residents age 18 and older. Deadline to enter is June 1 at 10 pm CST. One (1) winner will be selected. Thanks Heather for providing me and one lucky giveaway winner with a copy of your beautiful book!