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Egg-free sweet potato salad with turkey bacon, celery, and fresh parsley in a white bowl

Egg-Free Sweet Potato Salad

Tender sweet potatoes, crispy bacon, and a tangy mustard dressing come together in this easy egg-free salad that's perfect for potlucks, picnics, or any night of the week.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours
Course Salad, Side Dish
Cuisine American
Servings 6

Equipment

  • Medium saucepan
  • Frying pan
  • Small mixing bowl
  • Large glass dish

Ingredients
  

  • 6 medium sweet potatoes peeled and cubed
  • 5 pieces nitrate-free bacon or turkey bacon
  • 1/2 sweet onion diced
  • 1 stalk celery cut into small pieces
  • few sprigs fresh parsley chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon ground mustard
  • Himalayan pink salt and pepper to taste

Instructions
 

  • Cook the Potatoes. Peel and cut sweet potatoes into even cubes. Place in a medium saucepan, cover with water, and bring to a boil. Reduce heat to low, cover, and cook for 12 minutes or until just tender but firm. Drain and transfer to a large glass dish. Do not stir — let cool completely.
  • Cook the Turkey Bacon. Cook turkey bacon until crisp using a frying pan or oven. Transfer to a paper towel-lined plate to cool. Once cooled, crumble into small pieces. Save the cooled grease in a glass jar for cooking later.
  • Make the Dressing. In a small bowl, whisk together the apple cider vinegar, lemon juice, and ground mustard until well combined.
  • Assemble. Once potatoes are completely cooled, add the crumbled bacon, onion, celery, parsley, pepper, and dressing to the dish. Gently fold together — do not stir vigorously or the potatoes will break apart. Season with Himalayan pink salt and pepper to taste.
  • Refrigerate. Cover and refrigerate for at least 4 hours before serving. Overnight is even better.

Notes

Don't overcook the potatoes. Check at 10 minutes — you want them just tender. Overcooked potatoes will fall apart when you fold in the other ingredients.
Cooling is key. Let the potatoes cool completely before mixing. This improves texture AND creates resistant starch that feeds beneficial gut bacteria.
Serving tip. Give it a gentle stir and a fresh squeeze of lemon juice right before serving to brighten the flavors back up.
Keyword anti-inflammatory side dish, dairy-free potato salad, egg-free sweet potato salad, gut healthy recipes, MS friendly recipes, nitrate-free bacon, nitrate-free turkey bacon, potato salad without eggs, sweet potato salad