How was your Independence Day? With a mid week holiday, it begs the question did you celebrate the weekend before, the day of, or are you celebrating this coming weekend? We celebrated the day of – going the traditional route and all.

Having any day off is never a bad thing in my blog, but it does unbalance the rest of the week. Resets it, if you will. Oh, and to all my Twitter friends who tweeted that Thursday felt like Sunday . . . YOU’RE WRONG! It felt like Monday, cursors down. So get your facts straight before you tweet.

Right then, back to it. Did you celebrate your freedom by reading the Declaration of Independence and eating good food with good people? We did. Supermom invited us over for dinner and prepared classic picnic fare of grilled burgers and corn on the cob. She did let me bring a side dish though (she throws me a bone every now and then).

I decided to go with a non-traditional, traditional dish.

So I made potato salad.

With sweet potatoes.

Sweet and Sour Sweet Potato Salad.

With Bacon.

Because everything is better with bacon. Unless you’re a vegetarian, then everything is better without bacon. I think that covers most everybody.

Right then, back to it.


Sweet and Sour Sweet Potato Salad . . . with Bacon    inspired by The Food Network



4 large sweet potatoes, peeled (if that’s your thing) and chopped

2 sprigs fresh rosemary

2 tablespoons olive oil

¼ teaspoon salt


2 tablespoons apple cider vinegar

2 tablespoons honey

3 tablespoons brown mustard

1/3 cup all fruit strawberry jelly

2 tablespoons olive oil


4 slices bacon, cooked and chopped

1/3 cup pecans, toasted and chopped

1/3 cup dried cherries

2 green onions, greens only, chopped



Pick out four sweet potatoes. Give ’em a wash and a peel if you like your taters naked.

I peeled two and left two.

Chop ’em up.

Spread them out in a single layer on a baking sheet.

Pull off the leaves of a rosemary sprig.

Scratch that, make it two rosemary sprigs.

Toss your taters with your rosemary and olive oil and bake for 35 minutes in a 425 degree oven, turning once.

Set aside to cool.

Whisk the apple cider vinegar, honey, mustard, jelly and olive oil. Toss your dressing with your cooled sweet potatoes. Keep in mind that not all sweet potatoes are alike and you might not need all of the dressing. Much like kindness, a little goes a long way. Mix in your bacon, pecans, cherries and green onions, just before serving.

That’s it, you’re done. A fabulous non-traditional take on traditional potato salad.  It’s tangy yet sweet, soft yet crunchy, fruity yet vegetabley.  It has bacon, so yeah, it’s pretty much fabulous. If you actually are a vegetarian, leave off the bacon and it’s still pretty much fabulous.

You’ll be impressed. Your husband will be impressed. But best of all, Supermom will be impressed; so impressed in fact that she’ll share her Jello Cake with you.

Click on over if you want that recipe too. And I know you do.




Question of the Day: Are you a vegetarian? A vegan? A pescatarian? A carnivore? Are you a . . . what’s the name of the people who only eat oatmeal . . . oh yeah, a food blogger?


  1. I saw the ‘with bacon’ and I couldn’t look away.

  2. This looks good even to us Vegans, I am sure adjustments/ Substitutions can be made. Yummy

  3. Heheh, I think I’m veganish. I aspire to being vegan, but love fish & seafood too much. But bacon, I can live without bacon. This looks good to me. 🙂

  4. Awesome recipe- the strawberry jam fascinates me. As someone who is not a big fan of traditional potato salad, this is right up my alley! Thanks for posting and beautiful photographs, as always!

    • I HATE the mustardy/mayonaisey potato salad too. I do have a FABULOUS recipe from my old bosses mom for the best eggy potato salad I’ve ever had. I will have to ask her if I can blog about it.

  5. You had me at bacon 🙂
    I love how you combined an asian & american dish all in one! Sounds delicious.

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