Ok, so I just came back from an awesome evening with my amazing soccer girls which included a potluck. Oh the dreaded potluck. Typically filled with breads, chips, and delectable desserts. Bah! So hard to stay focused.
I made a delicious sweet potato, egg, bacon salad with my homemade garlic aioli and lime juice for the dressing with loads of chives from my garden (side note: it’s my first use of garden delights of the season! So exciting!). It was a huge hit. I, of course, made the salad to guarantee I would have a food source at the BBQ. Now, we had just played a couple hours of soccer prior to this and I was starving!
As I walk into the kitchen, my friend looks at me with her fork extended and says “OMG! Have a perogie!”. I did it. I said no. I would say I did pretty well. Knowing the consequences I ate a couple of potato chips but refrained from the perogies and anything gluten filled. As it was a BBQ, I did eat a pre-frozen burger patty. I’m sure it was filled with fillers and icky crap but I held off on the bun and had a slice of tomato, pickle, and mustard with a side of my Paleo sweet potato salad.
Now, I struggled through the homemade brownies and mini egg cookies with success. My most proudest moment, resisting the Monkey Bread. I only make at Christmas and it’s delectable. So not Paleo and so deliciously sinful!
Even after all my resistance and trying my damnedest, I still had to excuse myself from the party early with massive bloat and stomach pain. Stupid stomach. It just proves that even a handful of potato chips can mess up your insides. I declare a Paleo potluck next time. 🙂
Afterthought: I thought I should maybe add my recipe on here for the sweet potato salad, but I rarely use recipes just inspirations. So here goes my attempt at my recipe from last night. Remember, it’s my guesstimate to its all roughly “x” amount.
1. Peel and dice the potatoes into bite size pieces. Boil until soft (approx. 6 minutes).
2. Boil and peel eggs.
3.Fry up your bacon until really crispy in a pan.
4. While all that is cooking, make your homemade garlic aioli (recipe to follow). Chop your chives into a dice and add to the aioli. Add the juice of 1 lime. Mix together.
4. Drain the sweet potatoes, and while still hot, mix into the dressing. This is the key. If you add the sweet potatoes while cool, they don’t absorb the flavour as well.
5. Add in the bacon and eggs, stir gently. Chill for 6 hours or longer. The longer the better!
6. Serve with some fresh chopped chives diced on top. Enjoy!
* I buy Pullet eggs from my local farm. They’re simply just some of the first eggs from new hens so they’re a little bit smaller but the same tasty deliciousness. If you wanted to add less large eggs (maybe 6?) that would work too.
1 egg (once again I use my free range organic Pullet eggs)
1/2 cup grape seed oil
1/2 cup light extra virgin olive oil
Juice of half a lime (it’s about 1-2tbsp)
1-2 cloves garlic ( I used 2 but use less if you’re not a garlic fan)
Salt and pepper to taste
1. You will need container like a Pyrex or any container that you can fit an immersion blender into.
2. Crack the raw egg into the bottom of the container. Add the lime juice and a pinch of salt and pepper. Use a hand grater to grate the garlic into the container.
3. Add both oils on top of the egg.
4. With your immersion blender, place the blender part on top of the egg at the very bottom of the dish. Turn it on super high mode and leave it there for about 30 seconds.
5. Slowly lift the immersion blender up the container. Your mixture should be turning into a white, creamy mayo.
6. Continue to slowly lift the blender until you get to the very top. Once you’re at the top, tip the dish side to side to make sure you get all the oil incorporated. Taste for seasoning and let it sit for a couple of hours.
I would love some feedback on this recipe to see if it works.