Go Back

Mayo Free Loaded Sweet Potato Salad

Course Salad, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Laura Doerr


  • 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


  1. 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.

  2. While potatoes are cooking, whisk together all of the dressing ingredients and set aside. 

  3. 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.