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Sweet Potato Salad with Stoneground Mustard and Bacon

Flavorful sweet potato salad with crispy bacon bites and zesty stoneground mustard dressing. (paleo, gluten-free, dairy-free soy-free, egg-free, nut-free, nightshade-free)
Prep Time25 mins
Cook Time20 mins
Resting Time2 hrs
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings

Ingredients

  • 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

Instructions

  • 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.

Notes

May make in advance.