Sweet Potato and Russet Potato Salad with Greens and Bacon

Nutrient-Dense Brain-Boosting Summer Salad

Sweet potatoes, native to North America, are a nutrient-dense superfood loaded with vitamins, minerals, and brain-essential phytochemicals that nourish your body, support cognitive health, and help balance hormones.

This vibrant potato salad combines sweet potatoes, russet potatoes, kale, green onion, and pasture-raised bacon to create a delicious, nutrient-packed dish perfect for fueling your brain and body. Prioritizing nutrient density—micronutrients, fiber, and healthy fats—is a cornerstone of a sustainable brain health lifestyle.

Why This Recipe Works:

✔️ Quality fats from pasture-raised bacon and olive oil support hormone balance and provide brain-building blocks.
✔️ Kale and green onion offer powerful support for detoxification and digestion.
✔️ Classic comfort-food flavors are elevated to promote long-lasting brain health and energy.

Serving Tips:

For vegetarians, simply skip the bacon or mix it into half the salad—or serve it on the side to accommodate all guests.

For an eye-catching, nutrient-rich presentation, serve the salad layered over shredded kale, tossing the dressing with the kale beforehand to boost flavor, fiber, and antioxidant benefits.

A Note on Bacon:

While bacon isn’t brain food, special occasions call for special treats. Use sustainably sourced, pasture-raised bacon from regenerative farms whenever possible. This choice supports your brain and body health, and it’s better for the planet too.

Sweet Potato and Russet Potato Salad with Greens and Bacon

Print Recipe

• CourseSalads, Vegetables, Vegetarian

Servings

6 servings

Servings 6 servings

Sweet Potato and Russet Potato Salad with Greens and Bacon Print Recipe CourseSalads, Vegetables, Vegetarian Servings 6 servings Servings 6 servings

Ingredients

• 3 tablespoons white wine vinegar
• 2 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1 tablespoons Tabasco or other hot pepper sauce
• 1/3 cup olive oil
• 1 pound russet potatoes peeled, cut into 1/2-inch cubes
• 1 pound sweet potato peeled, cut into 1/2-inch cubes
• 6 slices bacon
• 1/3 cup green onion thinly sliced
• 10 leaves kale about 4 cups

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Whisk first 5 ingredients in small bowl to blend. Gradually whisk in olive oil. Season salad dressing with salt and pepper. Set aside.
2. Steam russet potatoes until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing.
3. In the same pot steam sweet potatoes until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
4. Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon.
5. Chop kale leaves after removing the stem. Toss in a bowl with about 2 tablespoons of the vinaigrette.
6. In another bowl, add the sweet potatoes, russet potatoes. Add chopped green onions, half of bacon. Pour in remaining salad dressing and gently mix.
7. Season with salt and pepper to taste
8. Carefully mix in chopped kale. OR layer kale on a platter and put potato salad over it, topping it with bacon for a pretty presentation.
9. Can be made ahead. If made ahead, add additional dressing and toss again before serving.

Share this Recipe