Paleo Sweet Potato Salad {Mayo Free, Gluten Free}

Need one more salad for your summer picnic? Try this mayo-free, paleo sweet potato salad with bacon and celery. It easily transports and is great served cold.

Potato salad screams summer so I wanted to offer a twist on the stale white potato salad. My paleo sweet potato salad has some meaty flavor from the bacon (sugar and nitrate free of course!), and celery provides a nice crunch. It's mayo free, but has a zesty vinaigrette to bring all of the flavors together.

Some health purists aren't big fans of the white potato. When you put the white and sweet potato in a nutritional side by side comparison, you'll find that the sweet potato has much more Vitamin A - 14 IU in the white vs 22,000 IU in the sweet potato. Sweet potatoes also have more fiber, iron, potassium, Vitamin C and magnesium. 

If you're carb conscious, the good news about the sweet potato is that it's lower on the glycemic index due to its fiber content, which creates a slower rate for sugar absorption.

So net net, don't fear the sweet potato. I'm not a fan of processed mayo so this sweet potato salad is mayo-less. Paleo peeps love their bacon and I do too, assuming it's nitrate and sugar free like this one. Adding fat to the sweet potato also helps you to take in all of that beneficial Vitamin A, so you're good to go!

I went old school with the celery in here. My mom always put celery in her potato salad. Love that crunch. Green onions add another fleck of green, but omit if they're not your thing.

What's great is that this is a great dish to enjoy cold, which means you can bring this paleo sweet potato salad to your next party. It's easily transportable and is sure to be a crowd pleaser at your next party!

Paleo Sweet Potato Salad {Mayo Free, Gluten Free}

Serves 6

Ingredients

  • 4 sweet potatoes, peeled and diced into cubes
  • 6 pieces of cooked bacon, crumbled, nitrate and sugar free like this one
  • 2 large celery stalks, diced
  • 2 green onions, dice the green part to the same size as the celery
  • 2 tablespoons dijon mustard
  • 2 garlic cloves, minced
  • 3 tablespoons apple cider vinegar
  • 4 + 1 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350 F. Place the sweet potatoes on a rimmed baking sheet and drizzle one tablespoon of olive oil on top. Sprinkle with salt and pepper, and bake for approximately 30 minutes, until cooked, but not completely soft. You want it to have a little bite so it holds up to the dressing.
  2. While the sweet potatoes cook, mix the dijon, garlic, apple cider vinegar and olive oil in a glass bowl until combined.
  3. Once the sweet potatoes are cooked, allow to cool and then place in a large bowl. Add the celery, green onions and drizzle with the dressing on top. Toss and top with the bacon.

Looking for other salad inspiration?

This post contains affiliate links, but making a purchase using them will not change the price for you, and will go to help with some of the operational costs of running Tasting Page.