So happy 4th of July weekend! It’s a beautiful weekend for a grill out, chillin with friends and loved ones, celebrating over a glass of cider and some BBQ food. And what goes great with BBQ? Potato Salad! …but not just boring ol potato salad, Paleo Sweet Potato Salad! We are just so excited to share with friends!
Anyway, this recipe is fast and simple and you can make it as you get ready for a great day with friends! I really hope that you enjoy it J
Sweet Potato Salad
2 large Sweet Potatoes
2 Tbsp Extra Virgin Olive Oil
¼ cup Paleo Mayo
2 Arbol Chili Peppers (dried)
1 ½ Tbsp Coconut Vinegar
½ tsp ground Chipotle Pepper
1 tsp ground Mustard Powder
1 tsp Honey
¼ cup Parsley (fresh and chopped)
3 Scallions (chopped)
3 strips of Bacon (+ grease)
Sea Salt and Pepper (to taste)
Peel and cut the sweet potatoes into cubes (about ½ – 1”). Toss with the 2 tbsp of olive oil, sea salt and pepper. Spread out on a baking sheet and cook at 400 degrees Fahrenheit for about 20 minutes (or until soft).
While the sweet potatoes are cooking, blend together the mayo, arbol chili peppers, vinegar, chipotle pepper, mustard powder and honey. Blend until well incorporated. Set aside.
Dice and cook the bacon (crispiness to your liking). Chop the parsley and green onion (scallion).
When the potatoes are done, mix all ingredients together. If you like potato salad warm, like Angel, then serve it immediately. If you like it cold, then put it in the refrigerator and let it chill. The great thing about this recipe? You can make it a day in advance!