Chipotle Bacon Sweet Potato Salad
Ingredients
2 lbs sweet potatoes, peeled, cubed
1 tbsp coconut oil, melted
4 slices Pederson's Farms No Sugar Bacon
1 cup chipotle lime mayo
¼ red onion, chopped
¼ cup chopped pickles
1 tbsp mustard (dijon or coarse ground)
½ tbsp apple cider vinegar
1 tsp minced garlic
½ tsp sea salt
pepper to taste
¼ cup chopped dill
¼ cup chopped chives
sprinkle of paprika for serving
Directions
- Preheat the oven to 375 F.
- Toss sweet potatoes with coconut oil. Spread on a baking sheet.
- Bake for about 25-30 minutes, or until they are easily pierced with a fork. Remove from oven, transfer to a large bowl and refrigerate until completely cooled.
- Make the bacon: While the sweet potatoes are baking, heat a medium skillet on medium heat. Add bacon and cook until crispy, but not burned - about 5-7 minutes. Transfer bacon to a paper towel lined plate and let cool completely. Once cooled, chop bacon.
- Make the dressing: Combine mayo, onion, pickles, mustard, apple cider vinegar, garlic, salt and black pepper. Stir in chives and dill, but make sure to save a little for garnish. Refrigerate dressing until the potatoes are ready.
- When the potatoes are cool, add dressing and bacon and toss to coat, being careful not to mash the potatoes. Cover and refrigerate until ready to serve.
- Garnish with the remaining chopped dill, chives and a little paprika.