Smoky Bacon and Sweet Potato Salad with Tangy Vinaigrette
A vibrant and flavorful sweet potato salad featuring smoky bacon and a zesty, mayo-free vinaigrette, perfect for any occasion.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings6
Forget heavy, mayo-laden salads! This sweet potato salad is a refreshing departure, bringing together the natural sweetness of roasted sweet potatoes with the irresistible crunch and smoky flavor of bacon.
The bright, tangy vinaigrette cuts through the richness, creating a perfectly balanced dish that's both satisfying and light. It's an ideal make-ahead option for picnics, potlucks, or as a hearty side dish to your favorite grilled meats.
Ingredients
Servings
Converted amounts are rounded.
Method
- Boil a large pot of salted water. Add the sweet potato chunks and simmer until they are just fork-tender, approximately 10-15 minutes depending on their size. Drain the potatoes and quickly rinse them under cold water. Set aside.
- Cook the bacon until crisp, then crumble it into a large bowl. Add the sliced celery and green onions to the bowl with the crumbled bacon.
- Prepare the vinaigrette: In a small bowl, whisk together the minced jalapeño, whole-grain mustard, minced garlic, rice vinegar, olive oil, kosher salt, and black pepper.
- Add the cooked sweet potatoes to the bowl containing the bacon, celery, and green onions. Drizzle the prepared vinaigrette over everything and gently toss to combine. Taste and adjust seasoning with salt and pepper if needed. Serve warm, chilled, or at room temperature.
💡 Tips
- For best results, cook the sweet potatoes until just tender, not mushy.
- The salad can be made ahead and refrigerated for up to 2 days. The flavors will meld beautifully.
- Feel free to substitute Fresno chilies for jalapeños if you prefer a milder heat.
Inspired by a recipe from Well Plated