- Yield: 8 Servings
- 2 lbs (900 g) white sweet potatoes
- 2 tsp (10 g) salt
- ¼ cup (60 ml) white wine vinegar
- 4 strips bacon
- 2 tbsp (30 ml) bacon fat
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- ½ cup (70 g) diced red onion
- ¼ cup (30 g) finely chopped celery
- 2 tbsp (8 g) chopped chives
- 2 tbsp (10 g) minced flat-leaf parsley
- 2 tbsp (4 g) minced dill leaves
How to Make It
- Peel the sweet potatoes and chop them into bite-size pieces, about ½-inch (13-mm) each. Add the sweet potato chunks and salt to a saucepan and cover with water. Bring to a boil, then reduce the heat to an even simmer and cook until the potatoes are just tender, about 8 minutes. Drain the sweet potato and let it sit in the colander for a few minutes to let off steam.
- Toss the hot sweet potato pieces in a bowl with the white wine vinegar. Let the potatoes marinate in and absorb the vinegar while they cool. While the potatoes are cooling, heat a skillet and fry the bacon until crispy. Transfer the bacon to a plate to cool and reserve 2 tablespoons (30 ml) of the bacon fat for later.
- Add the bacon fat, olive oil and apple cider vinegar to the bowl and toss the sweet potato to coat. Add the red onion, celery, chives, parsley and dill leaves and toss again to combine. Chop the bacon finely and sprinkle over the top of the salad before serving.