I share a clever pantry trick that turns simple ingredients into a Paleo Sweet Potato Salad that is Whole30 friendly and ready in 15 minutes.

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I never thought a side could be this sneaky, but this Sweet Potato Salad Recipe kept showing up in my dreams. I love how sweet potatoes and bacon play against each other, like a little mystery you keep trying to figure out, and every bite makes you want to taste it again.

It’s a Sweet Potato Salad Cold that still feels exciting, not dull like some salads, and people always ask if it’s a Whole30 Potato Salad when they try it. I mess up measurements all the time, so I tweak it on the fly, and somehow it always works.

Ingredients

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Sweet potatoes: high in fiber and vitamin A, add gentle natural sweetness to dish.
Bacon: salty, smoky, adds protein and fat, watch the sodium tho.
Eggs: runny or firm yolks add protein, creaminess and bulk to salad.
Avocado oil mayonnaise: healthy fats, keeps it creamy without sugars, paleo friendly.
Celery: crunchy, low calorie, adds freshness and a subtle vegetal saltiness.
Green onions: mild onion bite, bright green color, gives a fresh sharpness.
Apple cider vinegar: tangy, cuts richness, supports digestion, adds lively acidity.
Parsley: fresh herb, adds brightness, vitamin C and a clean finish.

Ingredient Quantities

2 pounds sweet potatoes peeled and cut into 1 inch cubes (about 3 medium)

1 teaspoon fine sea salt plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons avocado oil or extra virgin olive oil

4 slices sugar free bacon

3 large hard boiled eggs chopped

1/2 cup avocado oil mayonnaise (paleo whole30 compliant)

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard check label for no sugar

2 celery stalks chopped

3 green onions sliced (white and green parts)

1/4 cup fresh parsley chopped

1/2 teaspoon smoked paprika optional

1 tablespoon fresh lemon juice optional

How to Make this

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1. Put the 1 inch sweet potato cubes in a pot, cover with cold water, add 1 teaspoon fine sea salt, bring to a boil then simmer about 8 to 10 minutes until a fork slides in easily; drain and let cool a few minutes, then toss with 2 tablespoons avocado oil so they dont stick.

2. While the potatoes cook fry the 4 slices sugar free bacon in a skillet over medium heat until crisp, drain on paper towels and chop into bite sized pieces.

3. Make the 3 large hard boiled eggs: place eggs in a pot, cover with cold water, bring to a boil, remove from heat, cover and let sit 10 minutes, then cool in an ice bath, peel and chop.

4. In a bowl whisk together 1/2 cup avocado oil mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, the 1/2 teaspoon freshly ground black pepper, and if you want the optional flavors add 1/2 teaspoon smoked paprika and 1 tablespoon fresh lemon juice; taste and add more fine sea salt if needed.

5. In a large mixing bowl combine the cooled sweet potatoes, chopped hard boiled eggs, chopped 2 celery stalks, the 3 sliced green onions (white and green parts), and 1/4 cup chopped fresh parsley.

6. Add the chopped bacon to the bowl.

7. Pour the dressing over the salad and gently fold everything together so the potatoes do not break up; give it a taste and adjust salt and pepper.

8. Chill for at least 10 to 15 minutes so the flavors meld, or serve right away if you cant wait; keeps well in the fridge for a few days.

Equipment Needed

1. Large pot with lid for boiling the sweet potatoes and eggs
2. 10 to 12 inch skillet for frying the bacon
3. Colander or fine mesh strainer to drain the potatoes and eggs
4. Large mixing bowl to gently combine the salad
5. Small bowl and whisk for the dressing
6. Chef’s knife and cutting board for chopping celery, parsley, green onions and potatoes
7. Measuring cups and spoons (especially 1 tbsp and 1/2 cup)
8. Spatula or wooden spoon and tongs or slotted spoon to handle bacon and fold the salad without mashing it
9. Paper towels for draining bacon and a big bowl for an ice bath to cool the eggs, youll need both

FAQ

Q: How should I cook the sweet potatoes so they hold their shape? A: Cube them about 1 inch, toss with 2 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper, roast on a single layer at 425F for 20 to 25 minutes, flipping once. They should be fork tender but not mushy. Let them cool a bit before mixing with the mayo so the dressing wont get watery.

Q: Can I make this salad ahead of time and how long will it keep? A: Yes. You can roast the potatoes and mix everything up to 24 hours ahead. Stored in an airtight container in the fridge it will keep 3 to 4 days. Add the bacon right before serving if you want it crispy.

Q: Is this recipe paleo or Whole30 friendly? A: It can be. Use a paleo Whole30 compliant mayonnaise and check the bacon and Dijon for added sugars. If those are sugar free and your mayo is compliant then the salad is good for paleo or Whole30.

Q: I dont eat pork what can I use instead of bacon? A: No problem. Try coconut bacon, smoked tempeh, or crisped pancetta substitute if you do eat pork alternatives. For a vegetarian crunch use toasted pumpkin seeds or fried shallots and a pinch of smoked paprika for that smoky note.

Q: Can I serve this warm or should it be cold? A: Either is fine. Serve chilled for a classic potato salad vibe, or warm the roasted sweet potatoes then fold in the dressing just before serving. Avoid heating the mayo, warm the potatoes separately so the dressing doesnt separate.

Q: How do I tweak the flavor if it tastes flat? A: Brighten it with the optional 1 tablespoon lemon juice or an extra splash of apple cider vinegar. Add more salt in small amounts, or a pinch of smoked paprika for depth. Fresh parsley and green onion also lift the flavor.

Sweet Potato Salad Recipe Substitutions and Variations

Sweet potatoes: swap with butternut squash or Yukon gold potatoes. Butternut keeps the sweet flavor and soft texture, Yukon gold is more neutral so roast until tender, youl need to watch cook time.
Sugar free bacon: use pancetta, smoked turkey bacon, or for a veg version try crispy shiitake mushrooms or smoked tempeh, they add that smoky crunch without pork.
Avocado oil mayonnaise: use olive oil mayo, plain full fat Greek yogurt for a tangy lighter option, or mashed avocado for a creamy dairy free swap if you dont want mayo.
Hard boiled eggs: replace with roughly mashed chickpeas for similar bite and protein, or extra diced avocado plus a splash of lemon and mustard if you want an egg free salad.

Pro Tips

1. Don’t overcook the sweet potato cubes or they turn to mush, seriously. Stop the cooking fast by rinsing with cold water or dropping them in an ice bath so they hold their shape when you toss the salad, otherwise you’ll end up with a gloopy mess.

2. Cook bacon in the oven on a rack if you can, its way easier and gets super even crisp. Save a tablespoon or so of the bacon fat and whisk a little into the mayo dressing for extra smoky flavor, just don’t go crazy or the salad will be greasy.

3. For easier egg peeling use slightly older eggs or steam them for 12 minutes then shock in ice water; they peel cleaner and you wont waste white when chopping. Also chop them bigger if you want more texture, smaller if you want it creamier.

4. Taste and adjust the dressing, dont just dump it in. If it seems thick add a splash of vinegar or lemon to brighten, add smoked paprika or a touch more salt if it tastes flat, and fold gently so the potatoes stay in chunks not mashed. Chill a little before serving so flavors settle, but dont leave it soaking for days or the potatoes will get soggy.