Mayo Free Loaded Sweet Potato Salad
If you’re looking for picnic friendly potato salad, look no further! I’ve created this loaded sweet potato salad without mayo! I used a combination of baby red potatoes and sweet potatoes, plus bacon, hard boiled eggs, scallions, fresh herbs, all tossed in a tangy sweet honey Dijon vinaigrette.
This salad is simple, but full of great flavors. If you’ve been following along in my food blog journey, you know I love sweet potatoes and use them often! I just love the touch of natural sweetness they give to a savory dish. The vinaigrette is great on a lettuce salad too! This potato salad could actually be served warm, but is delicious at all temperatures, and can be made ahead of time, and travels well.
Perfect for summer pot lucks, family gathers, and backyard BBQ’s!
Check out these other delicious picnic foods that are great for summer gatherings!
Chicken Salad with Bell Peppers and Pecans
Mayo Free Loaded Sweet Potato Salad
Ingredients
- 2 cups baby red potatoes cubed
- 2 cups sweet potatoes cubed
- 1 tbsp olive oil
- 1/2 tsp seasoned salt
- 1 tsp fresh ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika
- 4 eggs hard boiled chopped
- 4 slices bacon, cooked chopped
- 4 scallions diced
- 1 tbsp fresh dill minced
- 1 tbsp fresh parsley minced
For the dressing
- 1/2 cup olive or avocado oil
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey
- salt and pepper
Instructions
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Heat 1 tbsp of olive oil in a large skillet over med-high heat. Add diced red and sweet potatoes. Cook over medium heat for about 15 minutes or until soft, stirring occasionally. Cover to steam for a quicker cook, but be careful not to over cook or they will become mushy when salad is put together. Add seasoned salt, garlic and onion powders, and fresh black pepper. Stir and remove from heat to cool.
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While potatoes are cooking, whisk together all of the dressing ingredients and set aside.
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Once potatoes are cooled, toss into a large mixing bowl. Add in the cooked chopped bacon, chopped hard boiled eggs, fresh dill and parsley, and scallions. Pour about half of the dressing onto the potato mixture, toss to coat. Refrigerate for at least 1 hour (unless serving warm or room temp, can be served immediately). Toss with additional dressing as desired just before serving.
Recipe Notes
This salad can be served warm, room temp, or chilled. The longer it sits the more the dressing will absorb into the potatoes.
If you have leftover dressing, it makes a great lettuce salad vinaigrette.
2 Comments
Monica
5 stars. This is my new favorite potato salad recipe. I made it veg (no bacon) and no eggs just because I didn’t have time to boil them. I also added celery for that crunch that I love in a potato salad and some red onions. Delicious! Much healthier with the EVOO instead of mayo. Thanks.
Laura Doerr
Wonderful! That sounds like a great version, thanks for making and for your feedback!