Egg-Free Sweet Potato Salad
This egg-free sweet potato salad is a picnic or potluck favorite side dish, this is the BEST and EASIEST potato salad ever!
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.