Sweet Potato Salad with Bacon and Shallot

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  • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 1 pound Russet potatoes, peeled and cut into 2-inch pieces
  • 1/2 cup extra-virgin olive oil, divided
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 large shallot, minced
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons lemon juice
  • 1 teaspoon Tabasco or other hot sauce
  • 3 tablespoons sesame seeds
  • 1/2 cup chopped flat-leaf parsley


Preheat oven to 400°F.
Toss potatoes with 1/4 cup of olive oil, bacon, shallot, cayenne and salt and pepper.
Roast until potatoes are browned and tender, turning occasionally, 20-25 minutes.
Cool for 20 minutes.
Whisk together lemon juice, Tabasco, and remaining olive oil in a small bowl.
Season dressing with salt and pepper to taste.
Place potato mixture in a large bowl.
Pour dressing over potatoes and gently toss to combine.
Top with sesame seed and parsley.
Salad may be served warm or chilled.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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