Bacon Jalapeño Sweet Potato Salad

To be perfectly candid, I have NEVER been a big fan of potato salad. The flavors, the textures, the oddly creamy nature of it all…hard pass. The standard we had growing up was your classic white potato, egg, relish, mayo conglomeration, and that just never really did it for me. Setting out to create a new and improved version, I felt kind of like an impostor. I don’t even like this food, why would I try to recreate it? However, I took it as a personal duty to society to reinvent a potato salad that could still nod in the direction of the classic that (for whatever reason!) many know and love, yet feature new flavors and textures to make a truly enjoyable summertime (or any time) side dish. And truthfully, if a picnic takes place without potato salad, did it really take place??? Give this remake a try and I guarantee that even the anti-potato salad people in your life will love it!


Bacon Jalapeño Sweet Potato Salad

(GF, DF, Paleo)

Makes approx. 6 cups


  • 3-4 large sweet potatoes, cubed, any variety (I use a mix of purple and white-fleshed like Hannah or Japanese variety)

  • 1 jalapeño, seeds and ribs removed and diced

  • 1 small red onion, diced

  • 5 cloves garlic, finely chopped

  • 1/3 cup avocado mayo

  • 1 Tbs dijon mustard

  • 1 Tbs coconut aminos

  • 1 1/2 tsp smoked sea salt

  • cracked black pepper

  • 1/3 cup fresh cilantro, chopped (for the cilantro-averse, you can use fresh basil instead)

  • 6 slices pastured bacon, cooked and chopped


  1. Fill a medium pot 2/3 full with fresh water and a pinch of salt. Bring to a boil.

  2. Add potatoes to boiling water and reduce heat to medium. Simmer until potatoes are fork tender, 10-15 minutes (cooking times will vary).

  3. While potatoes are cooking, in a small bowl whisk together mayo, mustard, coconut aminos, salt, pepper, onion, and garlic. Whisk to combine and set aside.

  4. Cook bacon (I do this either in the oven at 350 degrees until crisp or in a cast iron over medium heat) and set aside.

  5. Once potatoes are cooked, drain and add to a a medium bowl. Add mayo mixture while potatoes are still warm and stir to combine. Add chopped bacon and cilantro.

  6. Refrigerate until ready to serve. The flavors will get better the longer this sits. It’s great to make the day before. Store any leftovers in an airtight container in the fridge.


Celebrate the tasty reinvention of potato salad with this colorful, flavorful dish! Guaranteed to win over even the most potato salad-averse.

In loving health,



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