Sweet Potato Salad with Bacon

By Naomi Wahls Modified by: IHHC


  • Kosher salt
  • 3 Large sweet potatoes-peeled and cut into chunks
  • Mustard Vinaigrette* see recipe below
  • 1 Red Fresno chile, seeded and minced
  • 2 Tbsp coarse ground mustard
  • 2 Garlic cloves, minced
  • 1⁄4 C Rice vinegar
  • 1⁄4 C Olive or avocado oil
  • Kosher salt
  • 4 Slices uncured bacon- cooked until crisp and crumbled
  • 1 C Celery hearts-thinly sliced
  • 1 C Green onions-thinly sliced


  • Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes.
  • While the potatoes are boiling, wash and slice the celery, green onions, and chile. Set aside.
  • Drain the potatoes and briefly and gently rinse them with cold water. Set aside.

Mustard Vinaigrette:

  • In a small bowl, whisk together the chile, mustard, garlic, vinegar, and olive oil. Season with salt.
  • In a large bowl, combine the sweet potatoes, bacon, celery, and green onions and toss with the mustard vinaigrette. Season with salt. Serve warm or at room temperature or refrigerate and serve chilled.