Paleo Chipotle Lime Sweet Potato Salad

 

 

 

  paleo
gluten-free
dairy-free

This is probably our favorite potato salad of all time. I love a traditional potato salad, but there is something about the sweet and savory combination of the sweet potatoes and the chipotle dressing, that is truly delicious. This will definitely be a huge hit at family barbecues this summer, even if fall is looming over the horizon!

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Now, this potato salad is not vegan because I am a HUGE fan of adding bacon to potato salad. That being said, if you omit the bacon and use vegan mayoannise, you can make vegan-friendly and it is still delicious! 

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what do I need to make this paleo chipotle lime sweet potato salad?

  • Sweet potatoes
  • Sea salt
  • Pepper 
  • Bacon – we get all of our meat (bacon included) from Trulocal
  • Lime
  • Mayonnaise 
  • Chipotle powder
  • Chili powder
  • Red pepper
  • Red onion
  • Onion powder
  • Garlic powder
  • Paprika 
  • Chives
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Servings:

4

Prep Time:

15 minutes

Cook Time:

35 minutes

Total Time:

50 minutes

Ingredients:

  • 3 medium sweet potatoes, peeled and cut into 1/2 inch chunks
  • 1 tablespoon of avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 4 slices of bacon
  • 1 medium red bell pepper, diced
  • 1/2 a red onion, diced
  • 2/3 cups of mayonnaise
  • juice of 1/2 a lime
  • 1/2 teaspoon of chili powder
  • 1/2 a teaspoon of chipotle powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of paprika
  • 1 tablespoon of fresh chives, diced
  • 3 medium sweet potatoes, peeled and cut into 1/2 inch chunks
  • 1 tablespoon of avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 4 slices of bacon
  • 1 medium red bell pepper, diced
  • 1/2 a red onion, diced
  • 2/3 cups of mayonnaise
  • juice of 1/2 a lime
  • 1/2 teaspoon of chili powder
  • 1/2 a teaspoon of chipotle powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of paprika
  • 1 tablespoon of fresh chives, diced

Instructions:

Step 1

Preheat oven to 400 degrees and prepare a baking sheet lined with parchment paper

Step 2

Toss chopped sweet potato with avocado oil, sea salt, and pepper and spread evenly in a single layer onto a prepared baking sheet

Step 3

Cook for 20 minutes, remove from oven and lightly turn over and place back into the oven for another 15 minutes, or until cooked thoroughly and lightly browned. Remove from oven and allow to cool to room temperature  

Step 4

While sweet potatoes are cooking, cook 4 slices of bacon, remove from heat and allow to cool to room temperature

 

 

Step 5

While the sweet potatoes and bacon are cooling, combine mayonnaise, lime juice, chili powder, chipotle powder, garlic powder, onion powder, paprika, and chives in a medium sized bowl and refrigerate until ready to use

Step 6

In a large bowl, place diced red onion and red pepper. Add cooled sweet potatoes and bacon, and gently toss together

Step 7

Drizzle dressing over mixture and gently mix to combine

Step 8

Salad can be served immediately or made the night before and cooled in the fridge overnight!

Notes:

  • Leftovers can be stored in the refrigerator for 4 days after preparing
  • Salad can be made the night before and left in the refrigerator until ready to serve
  • I do not find this recipe overly spicy (and I am a spice wuss). If you’re worried it may be too spicy, just half the amount of chipotle powder!
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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