Sweet Potato Salad Recipe

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Since it’s about to be the 4th of July and backyard BBQ’s seem to be in full swing, it seemed like a good idea to share this paleo twist on a classic summer dish.

I love potato salad. I could eat it by the bucketful. For real. However, as much I love potato salad, it is not at all paleo compliant and I’m genuinely trying my best to stick to my guns and maintain my paleo habits. I feel so much better when I eat this way, so I can’t let something like traditional potato salad derail my efforts. Even if I desperately want to.

Necessity is the mother of invention as they say and during the summer, potato salad is an unquestionable necessity. So, I experimented with ingredients I know I can have and came up with this sweet potato salad. It is equally as good, if not better than it’s traditional predecessor. I can actually eat it without feeling guilty, or even worse, run down and sluggish.

Next time you sign up to bring a salad to a picnic, BBQ or potluck, bring this sweet potato salad, everyone will devour it and you get to be the hero who brings something healthy and yummy.

Sweet Potato Salad – Paleo and Gluten Free

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Ingredients

• 4 medium sweet potatoes (peeled and chopped)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 hard boiled eggs (peeled and chopped)
• 1/2 tsp sea salt
• 1/4 cup roasted red peppers
• 3 green onions (sliced)
• 1/4 cup mayo
• 1/4 cup plain Greek yogurt (sub plain coconut yogurt if completely dairy free)

Instructions

1. Preheat oven to 400.
2. Combine potatoes, salt and oil in a large bowl.
3. Stir until potatoes are well coated
4. Roast 15-18 minutes or until tender
5. Return potatoes to bowl and stir in vinegar
6. Place in refrigerator for 30-60 minutes or until chilled.
7. Add eggs, onions and peppers to the potatoes
8. In a separate bowl combine mayo and yogurt
9. Pour over potatoes
10. Serve cold

Nutrition

7.8.1.2

65

https://www.almostsupermom.com/sweet-potato-salad-recipe/

This sweet potato salad gets better the longer it sits, so go ahead and make it the night before or a few days before your big event to really give the flavors time to combine.

Happy cooking!