(WHOLE30, GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)

Whenever I think of side dishes, potato salad always comes to mind.  It’s easy, delicious and always a big hit!  Not to mention, it pretty much goes with anything: from grilled meat to comfort foods, it can pair well with whatever you’re serving.  There are times when potato salad has become my entire meal because I just can’t stop!  This potato salad has a southwestern flair and uses sweet potatoes.  It’s absolutely delicious and can be served warm or cold – I’ve included directions below for either option!

I love how easy and versatile potato salad is.  There are so many different flavor combinations and endless directions to take it.  For this one, I used a base of sweet potatoes.  To start, add your cubed (about 1/2 inch) sweet potatoes to a skillet with your cooking fat, garlic and a pinch of ground pepper.  I used olive oil but ghee or coconut oil will work as well.  Sauté the sweet potatoes for about 12-14 minutes, until they’re softened but still able to maintain their shape.  At this point, if you’re wanting to make a cold potato salad, remove the potatoes from the skillet and add to a large mixing bowl.  Top the potatoes with UNCOOKED red pepper, onion, and cooked bacon.  To make the dressing, simply combine the Whole30 mayonnaise with the spices and lime juice.  Drizzle this over the potato salad and garnish with green onions if desired.  If you want to make a warm potato salad, add in the red pepper and onion to the skillet with the sweet potatoes.  Sauté for just 3-4 minutes, until softened.  Remove from the heat and add to a large mixing bowl.  Top with cooked bacon and drizzle dressing over top.  Serve this warm.  I have tried both ways and they’re equally as delicious.

This potato salad is a fun twist on a classic.  I enjoy the warm version on colder nights alongside some comfort food.  It’s a little softer than the cold version since the veggies are cooked.  The cold potato salad is a bit more crispy and crunchy (due to the uncooked pepper and onion) and makes for a delicious summer side.  Pair it with grilled meat for an easy, healthy and delicious dinner.  This potato salad has bright and bold flavors and will surely make an impression!

 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Dinner
Servings: 4-6

Ingredients:

2 cups cubed sweet potatoes (about 2 large)
2 TBL olive oil or ghee or coconut oil
1/3 cup white onion, diced
1 red pepper, sliced
1 TBL minced garlic
6 slices sugar free bacon, cooked
Pinch ground pepper
1/2 cup Whole30 mayonnaise
1/2 tsp chili powder
Pinch paprika
Pinch cumin
1 tsp lime juice
Green onions, for garnish

Directions:

In a large skillet over medium heat, add sweet potatoes, olive oil, pinch ground pepper and minced garlic.  Sauté for about 12-14 minutes, until soft.

There are two ways to make this recipe.  One produces a warm potato salad and the other yields a cold potato salad.

For a warm salad, add onion and red pepper to the skillet and sauté 3-4 minutes until soft.

Remove from skillet and add to a large mixing bowl.  Top with cooked bacon and green onions.  To make the dressing, combine mayonnaise, chili powder, paprika, cumin and lime juice in a small bowl and pour over salad.

To make a cold salad, remove cooked sweet potatoes from the skillet and add to a large mixing bowl.  Top with uncooked onion, red pepper and cooked bacon.  Drizzle with mayonnaise mixture.

Enjoy!