Sweet Potato Salad

This Sweet Potato Salad tastes just like regular potato salad. That’s right; you can’t even tell you are eating sweet potatoes. You get all the benefits of resistant starches without the heavy starches found in regular potatoes. Make this recipe today, and you’ll be the hero of your family’s next backyard BBQ.

Let’s talk SweetPotatoes…

This recipe uses white sweet potatoes because today, I’m cooking in Georgetown, Guyana. In South American countries there is an abundance of white sweet potatoes instead of the traditional orange sweet potatoes we are used to in the USA. Traditional orange sweet potatoes will work exactly the same if that’s what you have- use it!

Sweet Potato Salad

There are enough ingredients listed to make around 8-10 servings of sweet potato salad.

INGREDIENTS

Here’s all the goodies you need to make Sweet Potato Salad.

• 1 extra-large white sweet potato

• 3 celery stocks- finely diced

• 1/2 red onion- diced

• 4-5 large green olives- finely diced

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp celery seed

• 1/4 c parsley- diced

Here’s all the goodies you need to make Sweet Potato Salad Sauce.

• 1/2 cup avocado mayonnaise

• 2 tbsp apple cider vinegar

• 2 tbsp avocado oil

• 2 tbsp olive juice

• 2 tbsp yellow mustard

INSTRUCTIONS

1. Preheat 400°F. Line baking sheet with parchment paper.

2. Use a fork to pierce the sweet potato in several places. Place sweet potato on prepared baking sheet. Bake for 45-60 minutes. Sweet potato is thoroughly cooked when sweet potatoes are easily pierced with a fork without resistance. Allow sweet potato to cool. Remove the sweet potatoes skin with a knife and then cut the sweet potato into small cubes. Place cubed sweet potatoes into a large bowl and refrigerate for several hours or overnight.

3. In a glass measuring cup or small bowl, whisk the avocado mayonnaise, apple cider vinegar, avocado oil, olive juice, and yellow mustard. Set aside.

4. Add diced celery, red onion, green olives, garlic powder, and onion powder to the bowl of cubed sweet potatoes. Mix with a wooden spoon.

5. Add sauce to the bowl of sweet potato bowl and stir with a wooden spoon.

6. Use a potato masher to mash the cubed sweet potatoes. The sweet potatoes will begin to absorb the excess liquid. Use the wooden spoon to scoop the potato salad from the bottom of the bowl rotating the mixture to the top. Use the potato masher again until the texture is consistent and no longer runny.

7. Stir in the celery seeds and chopped parsley.

Here’s the printable recipe…

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Sweet Potato Salad

Author: Lectin Free Wife

You'll be ready for your next backyard BBQ with this sweet potato salad.

Ingredients

• 1 extra-large white sweet potato
• 3 celery stocks- finely diced
• 1/2 red onion- diced
• 4-5 large green olives- finely diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp celery seed
• 1/4 c parsley- diced

Sauce

• 1/2 cup avocado mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp avocado oil
• 2 tbsp olive juice
• 2 tbsp yellow mustard

Instructions

1. Preheat 400°F. Line baking sheet with parchment paper.
2. Use a fork to pierce the sweet potato in several places. Place sweet potato on prepared baking sheet. Bake for 45-60 minutes. Sweet potato is thoroughly cooked when sweet potatoes are easily pierced with a fork without resistance. Allow sweet potato to cool. Remove the sweet potatoes skin with a knife and then cut the sweet potato into small cubes. Place cubed sweet potatoes into a large bowl and refrigerate for several hours or overnight.
3. In a glass measuring cup or small bowl, whisk the avocado mayonnaise, apple cider vinegar, avocado oil, olive juice, and yellow mustard. Set aside.
4. Add diced celery, red onion, green olives, garlic powder, and onion powder to the bowl of cubed sweet potatoes. Mix with a wooden spoon.
5. Add sauce to the bowl of sweet potato bowl and stir with a wooden spoon.
6. Use a potato masher to mash the cubed sweet potatoes. The sweet potatoes will begin to absorb the excess liquid. Use the wooden spoon to scoop the potato salad from the bottom of the bowl rotating the mixture to the top. Use the potato masher again until the texture is consistent and no longer runny.
7. Stir in the celery seeds and chopped parsley.

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