Paleo Sweet Potato Salad

Dramatic end to not that hard a workout. :)

Dramatic end to a hard workout. 🙂

Paleo Sweet Potato Salad with a hint of Cumin

Paleo Sweet Potato Salad with a hint of Cumin

Need a cold summer side dish?  This young lady does after her very hard workout near the beach!  Getting healthy carbohydrates is always a challenge and I feel like I always need a new way to eat sweet potatoes.  Hot roasted sweet potatoes is not something most of us crave on a hot summer afternoon.  This recipe is pretty fast and I would double it if you have a crowd so you can have some leftovers.  Also it is Chatham lifeguard approved!

Liam Enjoying Chicken and Pear Salad & Sweet Potato Salad!

Liam Enjoying Chicken and Pear Salad & Sweet Potato Salad!

I also was looking for something to add a little of the Monomoy Wild maple syrup too.  Its up to you if you use your own homemade mayo which I highly recommend to keep all the commercial bad fats and milk solids out of this dish.  I used a little of the syrup to sweeten the salad for my two lifeguards but it is not needed as the dish is great with out it.

Unfortunately, I deleted the photo I have for this dish on my phone not realizing it deleted it in the ‘cloud’ as well. I will repost a photo very soon as I will definitely be making this again and again this summer.

Sweet Potato Salad

  • Servings: 4-6
  • Difficulty: easy/moderate
  • Print


  • 6 cups sweet potatoes peeled and cut into bite size or 1/2″ cubes
  • 1 orange or red pepper seeded and diced
  • 1/2 cup of finely chopped vidalia onion
  • 1/3 cup homemade mayo
  • 2 tbs orange juice
  • 2 tsp apple cider vinegar
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 -2 tsp maple syrup (optional)
  • sea salt and ground pepper


  1. Place potatoes in large pot and cover with water.
  2. Season water with 2 tsp sea salt
  3. Bring pot to a boil
  4. Once boiling cook for 6-8 minutes or until sweet potatoes are tender but not overcooked.  Mine cooked very fast after it took forever for my water to come to a boil.  So check your potatoes as early as 4 minutes into the boil.
  5. Meanwhile, combine the remaining ingredients to make a dressing and place in fridge.
  6. Once your potatoes are done let potatoes cool in a colander.  After a few minutes you can put them in fridge to cool a little faster.
  7. Once potatoes are lukewarm.  Combine with dressing and place back in fridge until you are ready to serve.
  8. If packing this for lunches make sure the salad is kept in a very cool thermos until you are ready to eat.


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