Potato Salad – but Sweet!
What is one dish that is typically served at a BBQ?
Is it Kale Salad? For some people. Is it Baked Beans? oh yes most definitely. Is it Burgers and Hot dogs? No answer needed for that, of course.
But what about here in Cayman for parties/celebrations? Is it Rice and Beans? Macaroni and Cheese? Plantain? Shoot, it’s all of the above.
However, of these are what I’m thinking about. None of these are that yummy, creamy mash I’m thinking about. What am I thinking about you ask? None other than good old homemade, finger licking good, potato salad!
Growing up in Cayman, potato salad was and still is a staple in any Caribbean meal or restaurant. My favorite was the pink one, with Beets. My family always threw it down when making it for any gathering. Yet, when I started eating better, I cut potato salad out knowing that the mayo wasn’t good for you. I knew the hydrogenated oil wasn’t good for my body, but what I didn’t know was that there were alternatives to regular mayo. One of these was a homemade kind using olive oil which is absolutely delicious and simply using egg, dry mustard, lemon juice, olive oil and a blender.
So, when my cousin asked me to make potato salad for her sister’s birthday, I exploded in excitement. Although I never used the mayo to make potato salad (only cole slaw), I wanted to take on the challenge to make it. However, I decided to not just make any old potato salad, but Sweet Potato Salad! It was so easy to make and honestly, I don’t want to brag or anything, but it was really.really.really. good! Sweet potatoes, boiled egg, bacon, green onion, and homemade mayo, how can that NOT be good 🙂
So let the record stand again, that just as I mentioned in my last post on Cayman Style Beef, you can be Caribbean, love food, and eat well 🙂 This Sweet Potato Salad proves it 🙂
See recipe from Paleo Plan below:
Sweet Potato Salad
Ingredients
- 1 medium sweet potato(es), diced
- 2 large eggs
- 8 slices of bacon diced
- 4 tablespoons of dill, fresh, finely chopped
- 2 tablespoons of mayonnaise (using this recipe)
- 2 tablespoons of lemon juice
Instructions
- Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling.
- Remove from heat and let sit, covered, for 13 minutes.
- Immediately rinse in cold water, peel eggs, dice and set aside.
- Meanwhile, dice sweet potato.
- Heat skillet over medium-high. When hot, add bacon and cook for 5 minutes. Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked.
- In a small bowl, mix dill, mayonnaise and lemon juice.
- Add eggs, sweet potato and bacon, and mix. Serve warm or cold.
