Last Updated on September 1, 2024 by Cathy
This egg-free sweet potato salad is a picnic or potluck favorite. It is the BEST and EASIEST potato salad ever!
Summer is right around the corner. That means barbecues and picnics and an all-time favorite and satisfying, potato salad! This is an easy and quick recipe to make, minus boiling the potatoes.
I always knew I was sensitive to eggs for as long as I can remember. It wasn’t until I went on the Paleo diet that I stopped eating them. I love potato salad! Not that I crave it but during barbecues or potlucks when I see someone bring potato salad, I miss it. It’s not the egg itself but the egg in mayonnaise, even Paleo potato salad has egg in it.
In 2015, I stopped consuming pork because it’s higher in fat and more prone to parasites. Instead, I use turkey bacon. I found Applegate has a delicious turkey bacon that is nitrate-free, it reminds me of Canadian bacon.
I’ve tried different recipes, but they didn’t remind me of the classic potato salad I remembered from when I was younger. That was until I discovered an old cookbook from the 1940s. With some tweaks, I discovered an egg-free potato salad that I love and think you will too!
Egg-Free Sweet Potato Salad
Ingredients
- 6 medium sweet potatoes peeled & cubed
- 5 pieces of nitrate-free turkey bacon
- ½ sweet onion
- 1 stalk celery cut into small pieces
- few springs of parsley chopped
- ¼ teaspoon fresh ground black or white peppercorn
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground mustard
- Himalayan pink salt and pepper to taste
Instructions
- Peel and cut potatoes into cubes, place potatoes in a medium saucepan and add enough water to cover potatoes. Cover and heat to boiling, reduce heat to low. Cook covered for 12 minutes or until potatoes are just tender but firm, don’t overcook or they will become too soft.
- In the meantime cook the turkey bacon until crisp (using a frying pan or in the oven whichever you prefer), once it’s done remove it from the pan and let it cool on a plate with a paper towel. Once the grease has cooled save it in a glass jar to cook with it later.
- In a small bowl mix the apple cider vinegar with the lemon juice and ground mustard to distribute the flavor evenly then add all other ingredients and combine.
- Once potatoes are done drain and add to a large glass dish and let it cool, do not stir this will only make the potatoes too soft. Once they have cooled down add all ingredients including the crumbled bacon gently stir to blend.
- Refrigerate for at least 4 hours to get the most tasteful flavors.
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