The idea of a glorious Sweet Potatoe Dill Salad was inspired by my friend Kim’s #feedthemfresh blog. Eli of course had to add in bacon and sweet raisins. Even my husband, who is not a sweet potato fan, loved it.
Eli’s Bacon Sweet Potato Dill Salad
By: Eli & Bekie A
1 cup crumbled cooked bacon
3 medium or 2 large sweet potatoes diced
1 cup diced celery
1/2 cup red onion diced (optional)
3-4 tbsp fresh dill
Juice of 1 lemon
1 cup of vegannaise or mayo
1 tbsp apple cider vinegar
Salt & pepper to taste
1/4 tsp of Red pepper or more to taste
1 tbsp honey or more
1/2 cup of green raisins (optional)
Directions
Boil the sweet potatoes in a large stock pot full of water for about 15-20 minutes or until fork done. Don’t over cook.
Meanwhile, mix together in a large bowl, mayo, lemon juice, honey, apple cider vinegar, salt and pepper. Whisk well. Add in dill, and potatoes. Toss until coated.
Add in remaining ingredients. Toss gently. Serve warm or chilled. It’s delicious both ways!
