Smokey Sweet Potato Salad

I love potato salad in the summer, but wanted to make a healthier version that still had summer flavor.  So, I used sweet potatoes instead of white potatoes and a vinegar based dressing instead of mayo.  I was really happy with how this turned out!  I’ll definitely make it again.

Smokey Sweet Potato Salad

Pieces:

1. 3 sweet potatoes
2. 5-6 slices bacon (I used turkey bacon)
3. 4 tbsp. honey mustard
4. 2 tbsp. white wine vinegar
5. 1 tbsp. olive oil
6. 2 tsp. lemon juice
7.  1 tsp. grated lemon rind
8. 1 tbsp. smoked paprika
9. one half tsp. coriander
10. salt and pepper

Process:

1. Peel the sweet potatoes.  Cut them lengthwise into quarters or fifths.  Then cut into bite sized pieces.
2. Roast the sweet potato pieces with a light sprinkling of salt and pepper at 400 degrees for about 20 minutes, until the sweets are tender when pierced with a fork (but not mushy).
3. Slice the bacon into small bite sized pieces.  Saute the bacon pieces on medium heat until crispy.
4. In a large bowl, combine the sweet potatoes and bacon.
5. Make the dressing by adding the honey mustard, white wine vinegar, olive oil, lemon juice, lemon rind, paprika, and coriander to a shaker or bowl.  Shake or stir to combine.
6. Pour the dressing over the potatoes and bacon.  Toss lightly to coat.
7. Let cool in the fridge for a couple hours.
8. Top with scallions and serve.

Happy Allergy Free Eating!