Side Dishes

September 1, 2021

Potato Salad

This potato salad has a twist because I used Japanese sweet potatoes. It gives the potato salad a slightly different, delicious flavor. They have the texture of a russet potato and aren't overly sweet. This salad can be stored in the refrigerator for up to a week.

If you are looking to bring or serve something a little different at picnic or gathering, this is the perfect dish. It will satisfy the need for a traditional potato salad, and surprise your guests taste buds at the same time.

Potato Salad

This potato salad uses Japanese sweet potatoes, which give it a slightly different flavor and liven up a traditional potato salad. It's also Whole30 and Paleo compatible.


  • 2 large Japanese sweet potatoes, 1-inch dice
  • 2 tsp apple cider vinegar
  • 1 ½ C mayonnaise
  • 1 C diced dill pickles
  • 2 tsp Dijon mustard
  • 4 hardboiled eggs, diced
  • 2 celery stalks, diced
  • ½ small red onion, thinly sliced
  • 10oz bacon, cooked and roughly chopped
  • 1 ½ T coconut aminos
  • ½ tsp sea salt

  1. Fill a large pot with water and bring it to a boil. Add the diced potatoes and cook for 10-12 minutes. They should be tender but not mushy when fully cooked.
  2. Drain the potatoes and spread them on a sheet pan to cool.
  3. Whisk the mayonnaise, vinegar, Dijon mustard, coconut aminos, and ½ teaspoon of sea salt in a large bowl.
  4. Add the pickles, celery, onion, and bacon to the bowl with the mayonnaise mixture and stir everything until thoroughly combined.
  5. Add the cooled potatoes and the hardboiled eggs and gently toss together until everything is mixed well.
  6. Taste the potato salad and add more sea salt if needed.
  7. Place in the refrigerator to cool.


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