Today I am sharing the most delicious Southern Sweet Potato Salad that took to my niece’s 2nd birthday party! Spring time is here and in my family that means birthdays and backyard barbecues. When you think of backyard barbecues in the South, you probably immediately think of traditional potato salad with relish, boiled eggs and what else, Duke’s mayonnaise. Duke’s is absolutely the best mayo, and no… no one paid me to say that. No one pays me to say anything, actually. I knew that using sweet potatoes for this dish could be a risk but it was a total hit that had my family saying “what potato salad?”
Sweet Potato Salad Inspiration
The idea for a sweet potato salad came from an event I recently attended. I couldn’t get the thought out of my head so I decided to give it a try and add my own twist! This recipe brings me back to the holidays where my sweet potato casserole is always on the short list at any family gathering. Brown sugar and pecans are a MUST and bacon is the perfect salty addition. *Here’s a hint* if you want to double the bacon flavor in this dish, reserve one tablespoon of the bacon grease and add it to the dressing mixture. I know, I am so bad.
As I was preparing the Southern Sweet Potato Salad on Sunday morning, the morning light was shining through our front windows, birds were singing and the smell of coffee and fresh flowers was in the air. Bear was enjoying the warm sun on his back, napping in his usual spot on the couch. I could hardly wipe the smile off my face. Spring is here! Spring is here!
This dish is a sweet twist on a classic southern favorite! If you have any fun parties or picnics coming up, give this sweet potato salad a try. The steps in this recipe can be completed simultaneously if you are a multi-tasker so don’t be intimidated by the long cook time! However, if you are new to cooking, just take it slow. You can even boil the potatoes the night before to save time.
Let me know what you think of this dish in the comments below. I can’t wait for you to try it!
Kelsey Renee
Ingredients
- 4 pounds of sweet potatoes
- 8 slices thick cut bacon
- 3 oz. pecans
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoon brown sugar
- 1 tablespoon whole grain mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 green onions (finely chopped)
Instructions
- 1. Start by preparing the sweet potatoes. Peel and chop potatoes into ½ inch cubes and place into large stock pot. Add water to the pot until the potatoes are completely covered.
- 2. On high heat, bring potatoes to a boil. Boil for 10 minutes or until fork tender. Remove from heat, pour potatoes into a colander and strain. Allow potatoes to cool/drain for approximately 20 minutes, transfer them into a bowl and place in the refrigerator to cool completely.
- 3. Meanwhile, prepare the bacon. Dice bacon into small pieces, add to sauté pan and fry on medium heat for about 15 minutes or until crispy. Remove bacon from pan and allow to drain on a paper towel lined plate.
- 4. Add pecans to a lightly greased cookie sheet and toast at 350 degrees for 4 minutes or until fragrant. Keep a close eye on the pecans to be sure they don’t burn. Once cooled, roughly chop pecans and set aside.
- 5. For the dressing, add mayonnaise, vinegar, lemon juice, brown sugar, mustard, salt and pepper into a small mixing bowl. Stir until well combined.
- 6. Remove potatoes from the refrigerator. Add bacon, pecans, dressing and green onions. Fold gently until the dressing is evenly distributed.
- 7. Salad can be served cold or at room temperature. Top with additional green onions for color and enjoy!