Last year, I made Living Paleo’s Sweet Potato Bacon and Egg Salad for our Fourth of July picnic. It was delicious, but being someone who can’t leave well-enough alone, I decided to play with the flavor a bit this year and create my own version.
As I mentioned in my Explore More post on the 5th, our holiday was waterlogged and our picnic consisted of dinner on the screened-in-porch in a driving thunderstorm. But the food was good and this dish turned out to be fantastic.
Plan ahead for this one – you need to make the hard-boiled eggs the night before and the dish needs a good three hours or so in the fridge before you add the bacon and serve.
- 4 eggs, hard-boiled in advance
- 8 cups cubed sweet potato (We used 3 medium potatoes.)
- salt to taste
- 1 TBSP Dijon mustard
- 2 TBSP Paleo mayo (I used the recipe from Well Fed.)
- ½ TBSP apple cider vinegar
- 2 TBSP well-chopped fennel (I used fronds, stems and some roots.)
- 4-6 slices of high-quality bacon
- Bring enough water to cover sweet potato cubes to boil in a dutch oven or other large pot. Add a bit of salt.
- Add the sweet potatoes and cook until the potatoes are soft but still hold their shape. The length of time this takes depends on how large your cubes are, but mine took about ten minutes.
- Drain and rinse potatoes.
- Meanwhile, in a small bowl, add mustard, mayo, and apple cider vinegar plus salt to taste.
- Add potatoes to a large bowl. Drizzle dressing over the potatoes.
- Add fennel.
- Chop eggs and add to bowl.
- Stir gently to combine.
- Once well-combined, place bowl in fridge.
- Chill for at least three hours.
- Just before serving, cook the bacon.
- Crumble hot bacon over the salad. You may want to drizzle some of your bacon grease over the dish for a little flavor oomph.
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