This paleo sweet potato salad is mixed with creamy avocado pesto, bacon and eggs for a healthy side dish that is so easy and always a crowd pleaser!
Today we are asking the age old question: do you call it a po-TAY-to or a Po-TAH-toe.
Personally, I am a fan of po-TAY-to. Because it has half of my name in it. Which means that my brain deduces that is clearly the only way to pronounce it because I am the center of the root vegetable world.
In other news: besides playing “how do you pronounce it,” it’s also the time of the month where all my blogging ladies come together to bring you a round-up of healthy, Paleo-friendly meals.
So, what is it this month? You ask.
Well, in light of the fact that Memorial Day is ALMOST HERE, which means you’re already planning all sorts of fun BBQ gatherings, we thought you might need some side dishes.
Here’s what we got:
Lexi has this DELISH Watermelon Salad with Basil Ginger Dressing! This watermelon salad is packed with the perfect warm weather flavors! Sweet watermelon drizzled with delicious olive oil, garnished with toasted almonds, bacon, mint, sliced red onion, and a sweet Basil Ginger Dressing, this will be a BBQ hit all summer long! Click HERE for the recipe!
Brittany has this crazy awesome looking Paleo Roasted Sweet Potato Salad! Coconut oil roasted sweet potatoes tossed with chopped spinach, creamy avocado chunks, red onion and dried cranberries make for a healthy, easy and delicious salad that’s perfect for spring picnics and summer BBQs. Click HERE for the recipe!
Lee has a tropical flavor sensation: Paleo Pineapple Coleslaw! This clean-eating, paleo coleslaw is made with homemade mayo, a mixture of delicious and colorful vegetables and a pop of pineapple for sweetness! Click HERE for the recipe!
And Davida has this crunchily-yummy Healthy Asian Snap Pea Salad! Get in your greens with this Healthy Asian Snap Pea Salad. It’s super simple to make and coated with a light sesame-ginger dressing. You’ll definitely be going back for seconds! Click HERE for the recipe!
I have ALSO got my eyes on some vegetarian baked beans from Vegetarian Mamma!
To our healthy, BBQ’n part-izzle, I’m bringing the classic potato salad. Except it’s notsoclassic at all because 1. If it WAS classic, the recipe would read something like this:
Like, that’s all.
And 2. I actually don’t even like “real” potato salad. <– I don’t know why I say “real” as if I enjoy some odd, fake kind that you find in those play-kitchens for kids. I don’t like any potato salad. Real, fake or somewhere in between like a low carb mock cauliflower potato salad. It’s got this weird squishy thang going on that my texture loving face just DOES NOT COMPREHEND. Unless it’s a low carb mock cauliflower potato salad though. That kind of potato salad I was DOWN FOR.
Of course, that was until THIS recipe.
This potato salad is actually made with sweet potatoes. Which I sort of questioned my brain on when it was thought processing it out. I like eating roasted sweet potatoes when they’re just a leetlebit crispy and tender from being roasty-toasted in olive oil. But just plain boiled and diced? NOT SO SURE.
I also feared that the whole “sweet vibe” that these taters have would turn this salad into dessert. Which would be weird and no good and insert any synonym for “BAD FOOD” here.
There was also the fact that, although I WAS an inner-potato-salad-hating-person, I KNEW that it still needed to have some sort of creaminess.
Which brought me back to this one time that I made a healthy egg salad sandwich with avocado and it kinda sorta rocked my tastebuds WHOLE WURLD.
Kind of exactly like how it does when food processer-ized (?) with vibrantly green leaves of fresh basil and garlic. Simple as that folks. Nothing with weird ingredients you can’t pronounce or don’t-even-ask-Google-what-that-is-because-you-don’t-want-to-know.
Plus, there’s bacon. And eggs. Which you never question. YOU JUST DO IT.
This is me with my red solo cup (let’s have a party!) cheers-ing your long weekend BBQ shenanigans, which must begin with a super-classy plastic plate piled HIGH with ALL of the potato salad.
It’s the only way to do it.
For the salad:
- 2 lb Medium White Sweet Potatoes halved (Just over 1 )
- 2 Large eggs
- 3 Slices Bacon (make sure it's whole30 compliant)
- 1/3 Cup Red onion minced
- 1 Tbsp White vinegar
- 1/4 tsp Paprika
- 2 Tbsp Fresh basil minced
For the avocado dressing:
- 1/4 Cup Avocado mashed (60g or about half a small avocado)
- 1 tsp Garlic minced
- 1/4 tsp Salt
- 1/2 Cup Fresh basil loosely packed
- 1 Tbsp Olive Oil
- Place the potatoes in a large potof generously salted water and bring to a boil. Once boiling, reduce the heat to medium/high and keep the potatoes at a steady, rolling boil until fork tender, about 15-20 minutes. Drain and let sit until cool enough to handle.
- While the potatoes boil, place the eggs in a medium pot and cover them with about 1/2 an inch of water. Bring the pot to a boil and then turn off the heat, cover with a lid, and let stand for 10 minutes. Drain the hot water and cover the eggs with cold water to cool. Set aside.
- Heat alarge skillet over medium heat and cook the bacon until crispy and golden brown, flipping once. Transfer to a paper towel lined plate and blot off excess oil.
- Keep the pan at medium heat and add in the red onion. Cook until just golden brown, about 1 minute. Transfer to the plate with the bacon and blot off excess oil.
- Once cool enough to handle, peel the skins from the potatoes and chop them into bite sized pieces and place them into a large bowl. Crumble the cooked bacon and place it into the bowl, along with the cooked red onions.
- Peel the eggs, roughly chop them, and add them into the bowl with the potato mixture.
- In asmall food processor(mine is 3 cups) combine the mashed avocado, garlic, salt, pepper, and basil until smooth and creamy. You will need to stop the processor and scrape the sides down a few times.
- With the food processor running, stream the olive oil into the pesto until smooth and well combined.
- Scrape the pesto into the bowl with the potatoes and mix until evenly distributed and all the potatoes are coated. Add in the remaining vinegar, paprika and fresh basil and stir until evenly distributed. Season to taste with additional salt and pepper if needed.
- Cover and refrigerate for at least 1 hour and DEVOUR.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
If you make this recipe, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram! I LOVE seeing your recipe recreations!
Want more sweet potato goodness?
Roasted Sweet Potato Salad with Mango Vinaigrette
Grilled Sweet Potato Salad with Almond Curry Vinaigrette
Healthy Nachos with Sweet Potatos and Kale
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