Sweet Potato Salad Recipe

This Sweet Potato Salad is a delicious side dish just LOADED with authentic Fall flavors. Move over boring white potatoes! Tender Sweet Potatoes, crispy bacon, crunchy celery and green onions are tossed in homemade Honey Mustard Sauce that will  have our taste buds, and your guests, asking for more!

Why You Will Love This Recipe

• NEW AND FUN! – We all love Potato Salads, but sometimes we need something just a little different. We love that this is a classic recipe, with classic flavors, but it’s done in a new and fun way!
• PERFECT FALL RECIPE – As the weather cools and friends and family get together to celebrate Thanksgiving and the Holidays, we could always use an extra recipe in our back pocket, right? This is it!
• EASY – There are just a few, common pantry stables and a couple of minutes of preparation. Then just let this Potato Salad recipe chill in your fridge until you are ready to serve it!
• HEALTHY – It’s made with simple, wholesome and homemade ingredients. And it’s even gluten-free, dairy-free and Keto friendly!

So, we thought that it would be fun to make a potato salad you would get if you went to a summer cookout, but this time, it will be loaded with Fall Flavors!

Sweet Potato Salad

This Sweet Potato Salad is super simple and easy to make. And it’s a great twist on a usual Potato Salad Recipe. It’s great for entertaining during a Fall Football Game or to bring for a Thanksgiving Spread.

The ingredients are simple. Here is what you will need:

SALAD INGREDIENTS

• 3 Large Sweet Potatoes
• 4 Slices of Bacon
• 1 Cup of Celery
• 1/2 Cup Green Onions

DRESSING INGREDIENTS

• 1/4 Cup Extra Virgin Olive Oil
• 1 Tbsp Dijon Mustard
• 1 Tbsp Honey
• 1/4 Tsp Cumin
• 1/4 Tsp Paprika
• 1 Tbsp Apple Cider Vinegar
• Salt and Black Pepper to taste.

How To Cook Your Sweet Potato

As the instructions below state, I boiled my sweet potatoes. This method worked fine for me, but I actually probably left the in for a minute or two too long. Obviously, you don’t want undercooked potatoes, but this recipe really calls for the potatoes to be able to keep their firmness in the salad. So keep an eye out when you are cooking them.
You could also roast the sweet potatoes in the oven. We haven’t tried this, but I’ve heard a Roasted Sweet Potato Salad is pretty delicious! Just cut them up and put them on some parchment paper on a baking sheet. Roast them at 425 degrees for 30 minutes, flipping halfway through. Same deal here. You want to take out your roasted sweet potatoes right when they become fork tender.

Can You Make Sweet Potato Salad Ahead of Time?

Yes, you can make this ahead of time. A couple hours ahead of time would be optimal. You can make it the day before, but the bacon and other ingredients may start to soften the longer they sit in the dressing. You COULD cut and prepare all the ingredients, including the dressing, but keep the dressing separate until about 30 minutes before serving. 

Storage, Leftovers and Freezing

 Stored leftovers in an airtight container in your fridge, it will keep for up to 4 days. But honestly, I found that this sweet potato salad tasted best right after I made it.

I would not freeze potato salads.

Notes, Tips and Suggestions

• GREEN ONIONS- When choosing green onions at the store, find some of larger, crunchier ones. This salad is really good with a fresh crunch from both the celery and the green onions. If you want a stronger, firmer taste and texture, you can substitute for a red onion. 
• ADD NUTS- Our son is allergic to tree nuts, so we couldn’t do this. But adding walnuts, pecans or shaved almonds would be a great addition to this salad.
• CRISPY BACON- You’ll really want your bacon to be crispy for this salad recipe. It seems like everyone has their own tried and true method of cooking bacon. For the record, I bake mine at 400 degrees raised up from a baking pan on an oven safe cooling rack. Just make sure it’s nice and crispy!

Invigorate your Fall Recipe Repertoire with the fun Sweet Potato Salad Recipe. It’s a great change up from any regular potato salad recipe! Enjoy!

LOOKING FOR MORE SWEET POTATO RECIPES? CHECK OUT:

• SWEET POTATO CASSEROLE WITH MARSHMALLOWS
• ROASTED BRUSSELS SPROUTS AND SWEET POTATOES
• SWEET POTATO BITES
• SWEET POTATO PONE

Rate this Recipe

Sweet Potato Salad

Course Side Dish

Servings 8 People

Looking for a great new Potato Salad Recipe? We've got you covered with this Sweet Potato Salad! Move over boring white potatoes with mayo. Say hello to tender Sweet Potatoes, Crispy Bacon, Crunchy Celery and Green Onions! This simple salad recipe only has a handful of ingredients and is loaded with Fall Flavors all mixed together with my homemade Honey Mustard Dressing! It's a perfect Thanksgiving Dish and is gluten free, dairy free, Keto and Vegan!

Print Recipe

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Ingredients

  

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Salad Ingredients

• 3 Large Sweet Potatoes
• 4 Slices of Bacon
• 1 Cup of Celery
• 1/2 Cup Green Onions

Dressing Ingredients

• 1/4 Cup Extra Virgin Olive Oil
• 1 Tbsp Dijon Mustard
• 1 Tbsp Honey
• 1/4 Tsp Cumin
• 1/4 Tsp Paprika
• 1 Tbsp Apple Cider Vinegar
• Salt to Taste

Instructions

• Bring a large pot of water to a boil. Peel and cut up Sweet Potatoes into about 1 inch cubes.
• Cook Sweet Potatoes until just tender. Take off of stove, strain potatoes and gently run cold water on them to cool them off.
• While Potatoes are cooking, cook bacon in desired method until crispy. Take out of oven and let cool.
• Cut Celery, Bacon and Green Onions into slices of desired thickness. I like to keep the green onions pretty thick.
  
• Make dressing by mixing together all the dressing ingredients.
  
• Mix all Ingredients together in a large bowl. Let sit in the refrigerator for at least 30 minutes before serving.
  

Nutrition

Calories: 392kcal

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