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+ servings

Sweet Potato Bacon Salad

This delicious and satisfying salad is loaded with sweet potatoes and bacon tossed in a creamy peanut mustard dressing. Best of all, it comes together in about 12 minutes.

Course Salad, Sides
Cuisine American
Level Beginner
Main Ingredient Pork, Potato
Diet Dairy-Free, Low Sugar
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 6 serving


  • 400 grams sweet potatoes (one large one cut into 1/3-inch sticks)
  • 2 tablespoons mayonnaise
  • 1 tablespoon peanut butter
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoons soy sauce
  • 50 grams bacon (cut into 1/8-inch batons)
  • mizuna (mâche or mesclun work as well)


  1. Add the sliced sweet potatoes to a medium pot of generously salted water. Bring to a boil and cook until the they're are no longer crunchy but are still firm (5-7 minutes).
  2. Whisk the mayonnaise, peanut butter, mustard and soy sauce together in a medium bowl.
  3. Fry the bacon until browned but not crispy and drain on paper towels.
  4. When the sweet potatoes are done, drain them well and add them immediately to the dressing along with the bacon.
  5. Toss to coat evenly. Serve warm over a bed of greens, or let it cool to room temperature. If you make this in advance, let it come up to room temperature or reheat it slightly as it's not as good chilled.