Yummy. I’ve been wanting to share this salad with you guys for a long while now. I initially made it up last summer for a cookout we were having at our old house in Denver (wahh, take me back) when I had tons of potatoes to use up and a lot of bacon in the fridge. It’s really easy, much healthier than most other potato salads out there (although I love a good traditional potato salad), and has SO many fun flavors. The sweet potatoes and peas pair perfectly with the crunchy, salty bacon and crisp green onions and the tangy dijon vinaigrette pulls it all together.
Everyone loves this salad whenever I serve it at BBQs or for random dinners at our house, and it definitely is a fun and nutrient-dense change from the normal potato salad you’re used to. Enjoy!
- 4 sweet potatoes - roughly chopped (about 1/2-1" pieces)
- 2 tbsp coconut oil or butter (if you don't like the coconut taste of coconut oil, I suggest using a refined coconut oil or butter instead)
- 4 slices bacon - roughly chopped
- 1 cup frozen peas
- 2 green onions/scallions - sliced thin
- optional: 1/2 a jalapeno diced (with seeds and white ribs removed from jalapeno)
- For the Dressing
- 1/4 cup extra virgin olive oil
- 2-3 tbsp red wine vinegar (start with 2 tbsp, then add to taste)
- 1-2 tsp dijon mustard (start with 1 tsp, then add to taste)
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350 F.
- Chop the sweet potatoes, then add them to a baking sheet and drizzle with melted butter or coconut oil
- Place in the oven and bake for about 20 minutes, or until fork-tender (you want the potatoes to still have some "bite")
- While the potatoes roast, cook the bacon and combine dressing ingredients and set both aside
- Defrost peas by adding them to a small bowl with about 1/4" water, and steaming in the microwave for about 1 minute (the time will depend on your microwave and how frozen your peas are)
- Chop the bacon and slice the green onions
- Once the potatoes are roasted, add them to a large bowl then add the peas, chopped bacon, sliced green onions and dressing (and optional jalapenos if you decide to use them)
- Stir to combine then serve warm or refrigerate for later
- If you don't like sweet potatoes, regular white russet potatoes work great or red potatoes - a combo is also delicious
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