While the calendar says it’s October, we’ve still been getting some 80 degree days. Anytime it’s nice and warm on a sunny weekend, a part of me is thinking about standard picnic fare, such as potato salad – or at least a twist on it.
Traditional and tasty as potato salad may be, sometimes a mayo-based salad with white potatoes just isn’t what you’re looking for. Maybe your friend has an egg allergy, so store-bought mayonnaise is out. Or maybe your cousin doesn’t tolerate white potatoes, a member of the “nightshade” vegetable family which is sometimes problematic for people with certain health conditions such as autoimmune diseases. Or maybe you’re just looking to shake things up a bit and try something new. Either way, this recipe is for you!
The creamy potatoes contrast well with the crunch of the fresh vegetables. And the stoneground mustard dressing and bacon provide a punch of flavor! Dig in and enjoy! This sweet potato salad is tasty alongside grilled chicken or ribs, among other things.
You may have been expecting the sweet potatoes in the picture to be orange in color, and noticed they were more golden. This is because I used a specific variety of sweet potato called a Hannah sweet potato. If you’re unfamiliar with Hannah sweet potatoes, or white sweet potatoes, now is the perfect time to get acquainted.
In comparison with traditional, orange sweet potatoes, these babies are less sweet and have a more mild flavor. They also have less moisture and seem starchier. In short, my impression is that they’re somewhat of a cross between a white potato and a regular sweet potato in terms of taste and texture. These characteristics not only lend themselves well for making a potato salad, but also sweet potato fries – but that will have to wait for another post! Now the only potential downside to these is their limited availability, at least in my locale. In my area, the only store in which I have found these tasty beauties for sale is Whole Foods. However, some people in other locations find them readily available in their stores. They’re worth the hunt though, I promise!
Sweet Potato Salad with Stoneground Mustard and Bacon
- 4 large Hannah sweet potatoes (whit sweet potatoes)
- 12 ounces bacon
- 1 small red onion
- 1 mini cucumber
- 3 celery ribs
- 4 green onions
- 1/3 cup light tasting olive oil
- 3 Tbsp palm shortening
- ½ lemon, juice of
- ½ tsp Himalayan pink salt
- ¼ cup stoneground mustard
- Himalayan pink salt, to taste
- Black pepper, to taste
- Peel and cube sweet potatoes. Place sweet potatoes in a pot and fill with water, ensuring the sweet potatoes are fully covered. Bring to a boil on high heat.
- Cook sweet potatoes for about 5 minutes or until a fork can easily pierce the potato pieces. The potatoes should be tender, yet still firm.
- When potatoes are cooked, remove from heat and drain water completely. Transfer potatoes into a bowl and refrigerate for a few hours until chilled.
- While the sweet potatoes are cooling in the refrigerator, make the dressing by combining the olive oil, palm shortening, lemon juice, and ½ tsp salt in a bowl.
- Using an immersion blender or traditional blender, blend ingredients on high until liquid becomes creamy. This should only take about 1 minute.
- Next, add the stoneground mustard. Mix until combined; then refrigerate.
- Fry bacon until crispy. Remove from heat and allow bacon to cool. Roughly chop the bacon into small bite-sized pieces and set aside, refrigerating if prepared in advance.
- After the sweet potatoes have chilled, take them out of the refrigerator.
- Finely dice the red onion, celery and cucumber. Add these vegetables and the dressing to the potatoes. Stir to combine until the potatoes are evenly coated with the mixture.
- Add salt and pepper to taste. Add the bacon and lightly stir to distribute throughout. Sprinkle green onions on top.