A potato salad is a dish loved by many, and a staple at just about any BBQ or picnic. While store-bought potato salads can be a quick and convenient option, they’re usually full of unhealthy oils, preservatives, and sugar. Luckily, a homemade version requires just a little preparation and time to cool, but you and your guests will be scraping the bowl for more!
This potato salad can be made with russet potatoes or sweet potatoes. You may be thinking, “I thought white potatoes weren’t Paleo!?” White potatoes are fine to eat if you don’t have blood sugar issues and aren’t on the autoimmune protocol (because they’re a nightshade). White potatoes are quite starchy, but it’s important to remember that Paleo is not a low-carb diet. Winter squashes, potatoes and fruit are some higher carbohydrate foods that are also Paleo. Eating a white potato can be a great way to replenish glycogen stores for active folks, so eat up!
The spicy jalapenos mixed with savory pieces of crumbled bacon and creamy mayonnaise make this a must-make salad. Be sure to choose a well-sourced bacon. Farmer’s markets, local grocers and even quality butcher shops often carry quality, locally-sourced bacon.
Ingredients
4 to 5 russet or sweet potatoes, cut into bite-sized pieces; 1/2 cup homemade mayonnaise; 2 garlic cloves, minced; 1/2 tbsp. chili powder; 1 tsp. dried oregano; 1/2 tsp. cumin powder; 2 to 3 jalapenos, minced; 2 green onions, sliced; 6 slices bacon, cooked and crumbled; Sea salt and freshly ground black pepper;
Preparation
Bring a large pot of water to a boil. Add sweet potatoes and cook until tender, but still a little crunchy; 12 to 15 minutes, drain and let cool. In a small bowl, combine the mayonnaise, garlic, chili powder, dried oregano, cumin, and season to taste. In a salad bowl, add the potatoes, jalapenos, green onions and bacon. Pour in the mayonnaise and toss gently. Place in the refrigerator until ready to serve.
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