Sweet Potato Salad

Sweet Potato Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.

Who says you can only use white potatoes for a potato salad? This dish will be a welcomed surprise at your next summer picnic.

  • Prep time
    25 min
  • Cook time
    7 min
  • Servings
    12 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 100

  • Total Fat 3g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 95mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 2g
  • Potassium 240mg
  • Phosphorus 45mg

Choices/Exchanges: 1 Starch, 1/2 Fat



  • large sweet potatoes (about 13-ounces each)
  • turkey bacon
    4 slice
  • olive oil
    2 tbsp
  • Apple Cider Vinegar
    1 tbsp
  • black pepper
    1/8 tsp
  • garlic powder
    1/2 tsp
  • celery (diced)
    3 stalks
  • green onions (sliced)


  1. Peel sweet potatoes and cube. Place sweet potatoes in a large pot. Cover with water and bring to a boil. Boil until tender about 5-7 minutes. Drain potatoes and rinse with cold water; let cool.

  2. While potatoes are cooking, cook bacon until crisp, then chop or crumble into small pieces.

  3. In a small bowl, whisk together, olive oil, apple cider vinegar, pepper and garlic powder.

  4. Place sweet potatoes in serving bowl and add celery, green onions and turkey bacon. Pour dressing over salad and toss until potatoes are coated. Serve cold.