Living in the south and being the wife of a minister I encounter more than my fair share of potato salad. At every potluck, every picnic, every get together and southern style buffet you can bet there will be more than one dish of creamy white potato salad. Each with its own “secret family recipe”.
Unfortunately, even before I went on the autoimmune protocol diet, potatoes and I didn’t get along. I would occasionally eat a French fry or a chip only to become bloated and uncomfortable a little while later. It was only after reading Sarah Balantyne’s book The Paleo Approach that I learned that white potatoes are actually nightshades.
As I have explained in past posts, nightshades contain highly inflammatory substances that can damage the gut lining and increase inflammation, which is very detrimental for those of us trying to restore our gut health and manage autoimmune diseases.
Earlier this month, however, I decided to try to make a savory and enjoyable “potato” salad with sweet potatoes to take to a fourth of July party. I experimented a bit, but it didn’t take long to find this enjoyable combination. Leaving a little bit of firmness in the sweet potatoes gives them a more starchy texture like white potatoes and the bacon, onion, celery and garlic give a good savory taste. The tanginess of the dressing is more similar to German potato salad, which is what I grew up on, than it is to southern style potato salad but it is still delicious. This was a crowd pleaser and it is perfect for any of the summer picnics or celebrations you still have left! Enjoy!
- 3 Sweet Potatoes
- 6 Slices of Bacon
- 1/2 White Onion
- 2 Stalks of Celery
- 2 TBS Olive Oil
- 1 TBS Apple Cider Vinegar
- 1 TBS Maple Syrup
- 1/2 Tsp Garlic Powder
- 1/2 Tsp of Salt
- 1/4 Tsp of Ground Ginger
- Peel your sweet potatoes and cube them. In a large pot, cover the sweet potatoes with water and cook on medium heat until they are just soft enough to be punctured with a fork.
- Don’t over cook them.
- In a medium pan cook your bacon until crispy and set aside to cool.
- In a food processor combine our onion, celery and garlic and blend until well chopped.
- Combine the sweet potatoes, celery, onion, and garlic.
- Crumble your bacon on top.
- In a smal bowl combine your olive oil, vinegar, maple syrup and spices and stir well.
- Pour the dressing over the salad, toss to coat and chill before serving.