This gluten-free and Paleo-friendly side is an easy make-ahead that’s always a crowd-pleaser!
Potato salad is the quintessential summer food. It’s cold and fresh, light yet satisfying, and pairs beautifully with all things grilled. I grew up with the traditional kind, made with good old baking potatoes, mayonnaise, scallions, and pickles. So when I found this sweet potato salad with avocado pesto dressing recipe, I was curious. Would it taste the same? Would it be sweet like a dessert? Would my family reject it and exclude me from all future cookouts?
The answer to all those questions was a resounding no. This dish doesn’t taste like traditional potato salad—nor is it sugar-sweet like a piece of candy. And my family loved the fresh, slightly spicy tang of the avocado and basil dressing so much that they asked me to bring it to all our get-togethers!
I think of this recipe as a grown-up glow-up for the salad I remember from childhood. The sweet potatoes add earthy depth to the flavor profile, and the sprinkle of paprika brings out a delightful bit of smokiness. Overall, it’s got a fresh and vibrant taste that complements everything from burgers to barbecue. Plus, it’s a great make-ahead for hosting or attending a cookout.
Is This Sweet Potato Salad With Avocado Pesto Healthy?
This sweet potato salad is a relatively nutritious and gluten-free option that fits into most well-balanced diets. Sweet potatoes are a rich source of fiber, vitamins A and C, and potassium, while avocado provides heart-healthy monounsaturated fats and additional fiber. The eggs and bacon increase the protein content, but bear in mind that they do add saturated fat. Meanwhile, the fresh basil and garlic in the dressing add antioxidants and flavor.
So long as the bacon is free of nitrates, sugar, and other additives, this recipe is Paleo-friendly and Whole30-compliant. Make a vegetarian-friendly version by using this Roasted Chickpeas Recipe in place of the bacon and omitting the eggs (unless it’s for an ovo-vegetarian).
Mixing Up The Flavor Profile
One of the best things about this salad is how easily you can alter its flavor profile to suit your taste or the season. The mild, creamy flavor of avocado pairs beautifully with a wide range of herbs and spices. While fresh basil is classic for pesto, you can swap in or add parsley, cilantro, or chives for a new twist. For a peppery kick, try arugula or watercress. To add warmth and depth, sprinkle in a pinch of cumin, smoked paprika, or chili flakes. Want a brighter, more vibrant dressing? Add a squeeze of lemon or lime juice. When I’m feeling adventurous, I like to blend in a little fresh mint for a refreshing change. Experimenting with new add-ins makes this sweet potato salad exciting every time!
How Do I Store Leftovers?
Store leftover sweet potato salad in an airtight container in the fridge for up to 5 days. If you’re making this ahead to take to an event, consider storing the dressing separately to prevent the salad from getting soggy. You can freeze sweet potato salad for up to 3 months, but be aware that the texture of the sweet potatoes may become grainy or watery after thawing. For best results, freeze without the dressing and add it fresh after thawing overnight in the fridge. Before serving, stir the dressing in gently to restore texture.
Serving Suggestions
This sweet potato salad with avocado pesto dressing is the ultimate cookout companion. Serve it alongside anything cooked alfresco, from Grilled London Broil to Grilled Cod In Foil to a juicy Cowboy Burger. Add some Grilled Jalapeño Poppers to start, a side of Grilled Eggplant, and some Grilled Peaches to finish on a sweet note.
Recipe
Ingredients
ForThe Salad:
- 2 pounds medium sweet potatoes halved
- Salt
- 2 large eggs
- 3 slices bacon
- 1/3 cup red onion minced
- 1 tablespoon white vinegar
- 1/4 teaspoon paprika
- 2 tablespoons fresh basil minced
For The Dressing:
- 1/4 cup avocado mashed, about half a small avocado
- 1 teaspoon garlic minced
- 1/4 teaspoon salt
- Pepper to taste
- 1/2 cup fresh basil loosely packed
- 1 tablespoon olive oil
Instructions
Prep The Salad:
- Place the potatoes in a large pot of salted water. Bring to a boil. Reduce the heat to medium-high to keep the potatoes at a steady, rolling boil until fork-tender, about 15-20 minutes. Drain and let sit until cool enough to handle.
- While the potatoes boil, place the eggs in a medium pot and fill it with enough water to cover them by about an inch. Bring the water to a rolling boil. Turn off the heat, cover with a lid, and let stand for 10 minutes. Drain off the hot water and plunge the eggs into cold water. Set aside.
- Heat a large skillet over medium heat. Cook the bacon until crispy and golden brown, flipping once. Transfer to a plate lined with paper towels and blot off excess oil.
- Keep the pan at medium heat. Add the red onion. Cook until just golden brown, about 1 minute. Transfer to the plate with the bacon and blot off excess oil.
- Once cool enough to handle, peel the skins from the potatoes and chop them into bite-sized pieces. Place them in a large bowl. Crumble the cooked bacon into the bowl, then add the cooked red onions.
- Peel the eggs, roughly chop them, and add them to the bowl with the potato mixture.
Make The Dressing:
- In a small food processor, combine the mashed avocado, garlic, salt, pepper, and basil until smooth and creamy, stopping a few times to scrape down the sides.
- With the food processor running, stream in the olive oil until smooth and well combined.
Combine The Dressing And Salad:
- Scrape the pesto into the bowl with the potatoes. Mix until evenly distributed and all the potatoes are coated.
- Add the remaining vinegar, paprika, and fresh basil. Stir until evenly distributed. Season to taste with additional salt and pepper if needed.
- Cover and refrigerate for at least 1 hour. Serve cold.
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