Sweet Potato Salad
- 3 large sweet potatoes, peeled and diced
- 4 slices bacon, cooked and chopped
- 1 cup celery hearts, sliced
- 1 cup green onions, sliced
- ⅛ tsp. ground cayenne pepper
- 2 Tbsp. whole grain mustard
- 2 cloves garlic, minced
- ¼ cup rice vinegar
- ¼ cup olive oil
- ¼ tsp. kosher salt
- ⅛ tsp. black pepper
Directions1. Bring a large pot of salted water to a boil, then add the sweet potatoes. Simmer just until fork tender, about 10-15 minutes depending on the size of your potato chunks. Drain, gently and quickly rinse with cold water, then set aside. 1. Add cooked bacon to a large bowl. Add celery and green onions. 1. Prepare the mustard dressing by whisking together the cayenne, mustard, garlic, vinegar, olive oil, salt and pepper. 1. Add sweet potatoes to the bowl with the bacon. Drizzle with dressing and toss gently to combine. Taste and season with additional salt and pepper as desired. Serve warm, chilled, or at room temperature.
Calories 170, Total Fat 9g (Saturated 1g, Trans 0g), Cholesterol 25mg, Sodium 470mg, Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 4g), Protein 7g, Vitamin A 180%, Vitamin C 25%, Calcium 2%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsGluten Free Kid-friendly Summer Dairy Free Game Day Spring Side Dish Easter Salad