Sweet Potato Salad with Avocado Pesto


Potato salad, you either love it, or hate it, there is not much room for the in-between. And those of us trying to steer clear of all the extras in our diet that we don’t need, often end up enjoying it and regretting it, or just passing it up all together. What if this traditional side dish got a makeover? What if that makeover included a full face-lift? Well, we think we’ve stumbled on that very thing. Adapted to make it friendly for our clients, and us, this one is going to wow you!

I find it absolutely thrilling to bring a dish and not announce that it’s “healthy.” Although at this point, most people know what to expect from me at the potlucks, group gatherings, and other shindigs to which I take part. This one will be going with me to an Easter potluck this weekend and I can’t wait to see the reaction! Let us know what you think once you try it out!

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Serving Size4


    For the salad:

    • 2 lb. medium white sweet potatoes, halved
    • 3 slices bacon ( sugar and nitrate free)
    • 1/3 cup red onion, minced
    • 1 tbsp vinegar
    • 1/4 tsp paprika
    • 2 tbsp fresh basil, minced
    • salt, to taste

    For the avocado dressing:

    • 1/4 cup avocado, mashed (about half a small avocado)
    • 1 tsp garlic, minced
    • 1/4 tsp salt
    • 1/2 cup fresh basil, loosely packed
    • 1 tbsp avocado oil
    • pepper, to taste



    Place the potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high and keep the potatoes at a steady, rolling boil until fork tender, about 15-20 minutes. Drain and let sit until cool enough to handle.


    Heat a large skillet over medium heat and cook the bacon until crispy and golden brown, flipping once. Transfer to a paper towel lined plate and blot off excess oil.


    Keep the pan at medium heat and add in the red onion. Cook until just golden brown. Transfer to the plate with the bacon and blot off excess oil.


    Once cool enough to handle, peel the skins from the potatoes, chop them into bite sized pieces, and place them into a large bowl. Crumble the cooked bacon. Place the cooked, crumbled bacon and cooked red onions into the bowl with the potatoes.


    In a small food processor, combine the mashed avocado, garlic, salt, pepper, and basil until smooth and creamy. You will need to stop the processor and scrape the sides down a few times.


    With the food processor running, stream the avocado oil into the pesto until smooth and well combined.


    Scrape the pesto into the bowl with the potatoes and mix until evenly distributed and all the potatoes are coated. Add in the remaining vinegar, paprika and fresh basil and stir until evenly distributed. Season to taste with additional salt and pepper if needed.


    Cover and refrigerate for at least 1 hour and DEVOUR.

    (adapted from foodfaithfitness.com)

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