Potato Salad (Edit recipe)

This potato salad uses Japanese sweet potatoes, which give it a slightly different flavor and liven up a traditional potato salad. It's also Whole30 and Paleo compatible.

30 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	455
Fat:	46 g
Carbohydrates:	4 g
Protein:	5 g
Cholesterol:	65 g
Sodium:	1124 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

2 whole Japanese White Sweet Potato, large, 1-inch dice
2 tsp Apple Cider Vinegar
1.5 cup Avocado Oil Mayonnaise
1 cup Pickles, dill, diced
2 tsp Dijon Mustard
4 whole Eggs, hardboiled, diced
2 whole Celery, stalks, diced
.5 whole Red Onion, small, thinly sliced
10 oz Bacon, cooked and roughly chopped
1.5 Tbsp Coconut Aminos
.5 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large pot with water and bring it to a boil. Add the diced potatoes and cook for 10-12 minutes. They should be tender but not mushy when fully cooked.
Drain the potatoes and spread them on a sheet pan to cool.
Whisk the mayonnaise, vinegar, Dijon mustard, coconut aminos, and u00bd teaspoon of sea salt in a large bowl.
Add the pickles, celery, onion, and bacon to the bowl with the mayonnaise mixture and stir everything until thoroughly combined.
Add the cooled potatoes and the hardboiled eggs and gently toss together until everything is mixed well.
Taste the potato salad and add more sea salt if needed.
Place in the refrigerator to cool.