When I was growing up, my grandmother would always make me a gift from the kitchen for my birthday each year. I always requested homemade potato salad.
So, you can imagine my sadness when limiting my white potato intake became a part of my conscious eating habits. And perhaps you can imagine my delight when I discovered this recipe, inspired 100% by The Paleo Kitchen.
I have considered this salad a summertime “win” for several years now, but really it works all year round and in just about any scenario. Without question, this dish works for breakfast, lunch, or dinner and it works as either a side dish or main course. Not to mention, the colors make this a pretty bowl of real food and a genuine crowd-pleaser. Grown-ups and kids alike will ask for seconds.
So if find yourself craving that classic potato salad, give this recipe a go and I promise you won’t be disappointed.
Without question, this dish works for breakfast, lunch, or dinner and it works as either a side dish or main course. Not to mention, the colors make this a pretty bowl of real food and a genuine crowd-pleaser.
- 3 pounds sweet potato
- 1 pound of nitrate- and sugar-free bacon
- 1 bunch of dill
- 1 bunch of green onions
- 1 lime
- Pink Himalayan salt
- 1/3 cup organic olive oil
Set oven for 400 degrees Fahrenheit.
Split bacon between two baking sheets and place in oven. If you have to set it on two shelves, rotate the sheets after about 10 minutes.
Check bacon after 15 minutes. Remove from oven once at desired doneness. Put on plate and set aside. Leave the bacon fat on the sheets.
Meanwhile, as the bacon cooks, cube sweet potato to desired size.
After the bacon is done, place cubed sweet potatoes on trays in the bacon fat and mix around. Coat as best you can. If more fat is needed for a good coating, use brown butter ghee or coconut oil.
Place the potatoes in the oven and cook for approximately 20 minutes.
While the potatoes are cooking, chop the dill and green onion. Set them aside in a bowl large enough for the entire salad.
Squeeze lime into this bowl and add salt.
Once the sweet potatoes are done remove them from the oven. Aim for them to be almost fork soft. Let cool for 15 minutes.
After the sweet potatoes are cool, add to the bowl with dill, onions, and lime. Mix gently and thoroughly.
Now, chop up the bacon, add it to the salad, and mix well. You can drizzle any bacon fat left on the baking sheets into mixture for some added flavor.
Add olive oil and enjoy!
This salad works hot or cold. You can put a fried egg on top of it or have it as a side to your favorite meat entree. Try it all and report back!
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