Paleo & Whole30 Sweet Potato Salad - 3 ways!

healthy sweet potato salad in 3 white bowls on a white wooden table with celery stalks and a bowl of sliced scallions

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

Cook Time12

cooling time20

Total Time52

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 344kcal

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.

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

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.

Nutrition