This Rainbow Crunch Salad with Almond Butter Dressing is a bowl of fresh, vibrant flavors…
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:
- 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!
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
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.
Never tried a sweet potato salad but this was great. The hot sauce cut through the sweetness beautifully!
So glad you liked it!
Such a great idea to use sweet potatoes! I love the buffalo version with the bacon crumbles the best!
I couldn’t decide all three options look amazing so I went with the Buffalo version because Franks Hot Sauce is a fav . . I put that @#$! on everything (sorry I couldn’t resist). Turned out delicious, thanks for the inspo!
I’m not sure why I’ve never thought to make sweet potato salad in place of regular but the flavor on this was so much better!
Yep, so much more flavor!
What amazing salads! I love sweet potatoes and this great & delicious way to enjoy them! Can’t decide which one to try first!
Thanks!
This salad is so good!! We made your classic version along with burgers last night and it was so perfect. Cant’s wait to try the other variations!
Hi Janessa,
So glad to hear it! It’s perfect with burgers.
Don what a great idea to use sweet potatoes for this salad!! i made it over the weekend for the picnic and everyone kept asking for more!!
Thanks, Nancy! Glad everyone liked it. 🙂