Sweet Potato Salad with Bacon
This recipe will serve 6 hungry cavemen/cavewomen.
This recipe is my own concoction
3 to 4 medium-sized white sweet potatoes, peeled cut into 3/4-inch chunks
1 cup Paleo Mayonnaise (recipe to follow)
2 Tbsp. apple cider vinegar
1-1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup thinly sliced fennel bulb
1/2 cup chopped red onion
2 hard-boiled eggs, chopped (optional)
2 slices bacon
Cook the bacon in the microwave and drain on a paper towel.
Cover potatoes with water and bring to a boil. Reduce heat to low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine your the paleo mayonnaise, vinegar, salt and pepper in large bowl. Add potatoes, fennel slices, onion, eggs, then the bacon. If you like a little chill on your potato salad, you can refrigerate for about a 1/2 hour. However, I like mine room temperature so I pretty much eat the salad right after I put it together.
2 cups light tasting olive oil or walnut oil
2 tablespoons apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon sea salt
1/3 teaspoon cayenne pepper
In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil. BE PATIENT!! Do not dump all the oil in quickly and give up!! When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. Add the salt and cayenne pepper and mix well or blend again for another few seconds.