Sweet Potato Salad with Bacon

• servings: 6 servings
• total time: 45 minutes

Ingredients

4 slices thick-cut bacon cooked*

3 large sweet potatoes (peeled and cut into chunks, I do a rough 3/4 inch, but you can do any size you like)

1 cup celery hearts (thinly sliced)

1 cup green onions (thinly sliced)

1 jalapeño (seeded and minced)

2 tablespoons whole-grain mustard

2 garlic cloves (minced)

3 tablespoons rice vinegar

3 tablespoons olive oil

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

Directions

Boil

Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork tender, about 10 to 15 minutes depending upon the size of your potato chunks. Drain, gently and quickly rinse with cold water, then set aside.

Cook

If necessary, cook the bacon according to one of my easy methods listed below. Once cool, crumble it into a large bowl. Add the celery and green onions.

Whisk

Prepare the mustard dressing: In a small bowl or large measuring cup, whisk together the jalapeño (or fresno chile), mustard, garlic, vinegar, olive oil, salt, and pepper.

Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve warm, chilled, or at room temperature.

Nutrition

• Serving Size: 1 (of 6)
• Calories: 222 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: 7 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 5 g