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Paleo Sweet Potato Salad with Avocado Pesto

The perfect Summer side!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Taylor


For the salad:

  • 2 lb Medium White Sweet Potatoes halved (Just over 1 )
  • Salt
  • 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
  • Pepper
  • 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.