Paleo & Whole30 Sweet Potato Salad – 3 ways!

This Paleo & Whole30 Sweet Potato Salad is an easy, delicious side dish!

Cooked, cold sweet potatoes, veggies are herbs are tossed with a creamy, tangy mayo and mustard dressing – and I offer 3 different versions.

Even though it’s great for Paleo and Whole30 diets, this sweet potato salad will make everyone happy.

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Paleo & Whole30 Sweet Potato Salad

Not only are sweet potatoes one of my favorite ingredients, sweet potato salad is one of my favorite side dishes for cookouts and summer parties.

Mayo and mustard are mixed together for a creamy, tangy dressing, while scallions, celery and parsley add crunch and freshness.

And of course, you’ve gotta add bacon! (Unless you’re vegetarian, of course.)

A cold sweet potato salad with mayo and bacon is good enough as is, but I also offer two other versions.

For one, you mix in yellow curry powder. This is sometimes called Madras curry powder; it’s an Indian spice mix full of spices like cumin and turmeric for a warmth that balances the cold sweet potatoes.

For the second, you simply stir in hot sauce to make Buffalo Sweet Potato Salad! I prefer to use Frank’s Original Hot Sauce but you can use your favorite one.

What you need for Paleo & Whole30 Sweet Potato Salad

Ingredients:

• 2 pounds sweet potatoes (about 4 medium)
• 1/4 cup avocado oil mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 cup diced celery
• 1/2 cup thinly sliced scallions (with the scraggly roots trimmed off first)
• 1/4 cup chopped parsley
• 1 teaspoon fine sea salt, plus more if necessary
• freshly ground black pepper
• 4 strips cooked and chopped or crumbled bacon (if using)
• for the curry version: 1.5 teaspoons yellow curry powder
• for the Buffalo version: 1 tablespoon hot sauce (adjust depending on brand and desired level of heat)

Note: for Whole30, please make sure all ingredients are compatible.

Equipment:

• to steam the potatoes: a medium saucepan and steamer insert, or a microwave-safe bowl and plastic wrap
• a baking sheet
• a large mixing bowl
• measuring cups
• measuring spoons
• a cutting board
• a chef’s knife
• a wooden spoon or spatula (the kind for stirring, not flipping)
• for the bacon: a medium skillet or large skillet, plus a plate lined with paper towels for draining the bacon

How to make Paleo & Whole30 Sweet Potato Salad

First, peel the sweet potatoes and cut into approx. 1/2″ cubes.

Next, steam the sweet potatoes.

You can do this one of two ways:

Stovetop method: Heat about one inch of water in a medium saucepan over medium heat until simmering. Add a steamer insert, then the sweet potato cubes and cover.

Steam for about 8-12 minutes, until a fork easily slides in. You want them tender but not mushy.

Microwave method: Add the sweet potatoes to a microwave-safe bowl and add about 1/4 cup water. Cover with plastic wrap, leaving a small vent somewhere along the rim of the bowl.

Microwave for about 6-10 minutes, stirring occasionally, until a fork easily slides in. You want them tender but not mushy.

Spread the sweet potatoes out in a single layer on the baking sheet and let cool completely. You can also put the baking sheet in the fridge to speed up the cooling process.

Meanwhile, in a large mixing bowl mix together the mayo and mustard.

Add the cooled sweet potatoes, celery, scallions, salt and lots of freshly ground black pepper.

If using the bacon, add it here as well.

Stir until evenly combined, give it a taste and see if it needs any additional salt or pepper.

If making the curry or Buffalo version, stir the curry powder or hot sauce in with the scallions and celery.

Make ahead and storage

The sweet potato salad can be kept in the fridge for up to 5 days.

I do not recommend freezing the salad.

Substitutions and variations

• You can use a grainy or spicy brown mustard instead of Dijon.
• You can use a plain, unsweetened yogurt instead of mayo to make this vegan (leave out the bacon as well).
• You can use other herbs instead of parsley, such as basil or cilantro.
• Instead of scallions, you can use 2-3 tablespoons sliced chives.
• You can use turkey bacon instead of regular bacon.

Other recipes you might like:

1. Rainbow Crunch Salad with Almond Butter Dressing (Paleo, Whole30)
2. Peach, Avocado and Bacon Salad (Paleo, Whole30)
3. Peach, Prosciutto and Burrata Salad
4. Red, White and Blue Salad
5. Healthy Broccoli Salad (Paleo, Whole30)

Print Recipe

5 from 7 votes

Paleo & Whole30 Sweet Potato Salad - 3 ways!

This sweet potato salad is an easy, delicious side dish! Cooked and cooled sweet potatoes are combined with scallions, celery and parsley in a creamy, tangy dressing. Plus it includes 2 variations: curried sweet potato salad or buffalo sweet potato salad! And all versions are Paleo and Whole30 friendly.

Prep Time20 minutes mins

Cook Time12 minutes mins

cooling time20 minutes mins

Total Time52 minutes mins

Course: Salad, Side Dish

Cuisine: American

Keyword: cold sweet potato salad, healthy, paleo, whole30

Servings: 4 servings

Author: Don Baiocchi

Ingredients

• 2 pounds sweet potatoes (about 4 medium)
• ¼ cup avocado oil mayonnaise
• 2 tablespoons Dijon mustard
• ½ cup diced celery
• ½ cup thinly sliced scallions (with the scraggly roots trimmed off first)
• ¼ cup chopped parsley (see notes)
• 1 teaspoon fine sea salt, plus more if necessary
• freshly ground black pepper
• 4 strips cooked and chopped or crumbled bacon (optional)

For the curry sweet potato salad

• 1½ teaspoons yellow curry powder

For the buffalo sweet potato salad

• 1 tablespoon hot sauce (I used Frank's original)

Instructions

• First, peel the sweet potatoes and cut into approx. ½" cubes.
• Then, steam the sweet potatoes. You can do this one of two ways:

  Stovetop method: Heat about one inch of water in a medium saucepan over medium heat until simmering. Add a steamer insert, then the sweet potato cubes and cover.

  Steam for about 8-12 minutes, until a fork easily slides in. You want them tender but not mushy.

  Microwave method: Add the sweet potatoes to a microwave-safe bowl and add about ¼ cup water. Cover with plastic wrap, leaving a small vent somewhere along the rim of the bowl.

  Microwave for about 6-10 minutes, stirring occasionally, until a fork easily slides in. You want them tender but not mushy.
• Spread the sweet potatoes out in a single layer on a baking sheet and let cool completely. You can also then put the baking sheet in the fridge to speed up the cooling process.
• Meanwhile, in a large mixing bowl mix together the mayo and mustard.
• Add the cooled sweet potatoes, celery, scallions, salt and lots of freshly ground black pepper. If using bacon, curry powder or hot sauce. add them here as well. Stir until evenly combined, give it a taste and see if it needs any additional salt or pepper.

Notes

Note: for Whole30, please make sure all ingredients are compatible.

Note: When using parsley, always rinse the leaves in a colander under running water, then pat dry. Parsley can sometimes have grit in the leaves.

 

Make ahead and storage

The sweet potato salad can be kept in the fridge for up to 5 days.

I do not recommend freezing the salad.

 

Substitutions and variations

• You can use a grainy or spicy brown mustard instead of Dijon.
• You can use a plain, unsweetened yogurt instead of mayo to make this vegan (leave out the bacon as well).
• You can use other herbs instead of parsley, such as basil or cilantro.
• Instead of scallions, you can use 2-3 tablespoons sliced chives.
• You can use turkey bacon instead of regular bacon.

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