Paleo & Whole30 Sweet Potato Salad

Name: Paleo & Whole30 Sweet Potato Salad - 3 ways!
Prep time: 20 min
Cook time: 12 min
Total time: 52 min
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); 1½ teaspoons yellow curry powder; 1 tablespoon hot sauce (I used Frank's original)

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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.

healthy sweet potato salad in 3 white bowls on a white wooden table with celery stalks and a bowl of sliced scallions — From left to right: curried sweet potato salad, sweet potato salad with bacon, and buffalo sweet potato salad

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Why this recipe works

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

cold sweet potato salad in 3 white bowls on a white wooden table with celery stalks on it

How to make Paleo & Whole30 Sweet Potato Salad

Step 1: Peel the sweet potatoes and cut into approx. 1/2″ cubes.

Step 2: 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.

Step 3: 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.

Step 4: Meanwhile, in a large mixing bowl mix together the mayo and mustard.

Step 5: Add the cooled sweet potatoes, celery, scallions, salt and lots of freshly ground black pepper. If using bacon, curry powder or hot sauce, stir them in here as well. Stir until evenly combined, then taste and adjust seasoning.

sweet potato salad with mayo and mustard in 3 white bowls on a white wooden table with celery stalks, a bowl of sliced scallions and parsley

Frequently Asked Questions (FAQ)

Can I make substitutions?

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 (although it won’t get crisp.)

Can I make this Paleo Sweet Potato Salad ahead of time?

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

Can I freeze this Paleo Sweet Potato Salad?

I do not recommend freezing the salad.

Other recipes you might like:

Rainbow Crunch Salad with Almond Butter Dressing (Paleo, Whole30)
Peach, Avocado and Bacon Salad (Paleo, Whole30)
Peach, Prosciutto and Burrata Salad
Red, White and Blue Salad
Healthy Broccoli Salad (Paleo, Whole30)

Paleo & Whole30 Sweet Potato Salad – 3 ways!

Don Baiocchi

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.

5 from 7 votes

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Prep Time 20

Cook Time 12

cooling time 20

Total Time 52

Course Salad, Side Dish

Cuisine American

Servings servings

Calories 344 kcal

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.

Substitutions

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.

Make ahead and storage

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

If making in advance, do not add salt until just before serving.

I do not recommend freezing the salad.

Nutrition

Calories: 344kcalCarbohydrates: 48gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 23mgSodium: 987mgPotassium: 904mgFiber: 8gSugar: 10gVitamin A: 32681IUVitamin C: 13mgCalcium: 93mgIron: 2mg

Keyword cold sweet potato salad, healthy, paleo, whole30

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