This is a single-serving salad built around boiled sweet potato, crispy bacon, and diced hard-boiled eggs, all pulled together with a dill-lemon mayo dressing and a handful of lettuce. It comes in at 703 calories with 19 grams of protein, which makes it a genuine meal rather than a side dish. The whole thing takes 20 minutes, and almost all of that is hands-off boiling and frying time.
The short version of why this works
Two things carry this recipe. First, the dressing โ mayo thinned with lemon juice and loaded with fresh dill โ is thick enough to actually cling to the chunky sweet potato and egg pieces instead of pooling at the bottom of the bowl. Second, cooking the bacon in oil over medium heat (rather than high heat) renders the fat slowly, so you get pieces that stay crispy even after you toss them with the other ingredients. Those two details are the difference between a salad that holds together and one thatโs just a pile of things in a bowl.
Common problems and fixes
- Sweet potato turns mushy: Cut the pieces uniformly and start checking them at the 8-minute mark. You want them just fork-tender โ they should hold their shape when tossed. Overcooked sweet potato breaks apart and makes the whole salad starchy and heavy.
- Dressing tastes flat: Taste the mayo-dill-lemon mixture before it goes on the salad. If itโs bland, add a pinch of salt and a little more lemon juice. The dressing needs to be slightly over-seasoned on its own because the sweet potato absorbs a lot of flavor.
- Bacon loses its crunch: Pat the bacon dry before frying and donโt crowd the pan. Drain the cooked pieces on a paper towel and add them to the salad last, right before serving โ dress it at the table, because a pre-dressed salad goes limp fast.
- Eggs are rubbery or have a grey ring: Hard-boiled eggs for this salad need about 10 minutes in simmering (not rolling-boil) water, then straight into an ice bath. That stops the cooking immediately and makes peeling easier.
- Salad feels dry: The ratio of 2 tablespoons mayo to 2 tablespoons lemon juice is fairly lean for a chunky salad. If your sweet potato pieces are on the larger side, add an extra half tablespoon of mayo to make sure everything gets coated.
Substitutions that actually work
- Dill: Four tablespoons of fresh dill is the backbone of the dressingโs flavor โ donโt skip it. If you only have dried dill, use 1 teaspoon, not a direct swap, since dried is much more concentrated.
- Mayonnaise: Full-fat mayo gives the dressing the body it needs to coat chunky ingredients. Greek yogurt works as a substitute and cuts the fat significantly, but the dressing will be thinner and tangier.
- Lettuce: The recipe calls for a handful of lettuce. Butter lettuce or romaine holds up better than iceberg once dressed. Baby spinach also works and adds more iron to an already protein-forward bowl.
- Bacon: The recipe uses the meat only, no rind. Turkey bacon is a workable swap if you want less saturated fat, but cook it the same way โ medium heat, drain well โ or it turns chewy instead of crispy.
Keeping leftovers crisp
This salad is designed as a single serving, but if you want to prep components ahead, keep everything separate. Cooked sweet potato and hard-boiled eggs (unpeeled) will keep in the fridge for up to 4 days. The dressing keeps in a small jar for 3 days โ give it a stir before using since the lemon juice can separate from the mayo. Cook the bacon fresh if you can; stored cooked bacon softens in the fridge and wonโt crisp back up well in a salad context. If you do have a fully assembled leftover portion, eat it within one day and expect the lettuce to be wilted โ itโs still fine to eat, just not as textured.
Sweet Potato Bacon & Egg Salad (Meal-Sized)
Equipment
- Medium saucepan
- 10-inch non-stick skillet
- Small mixing bowl
- Colander
- Sharp knife and cutting board
Ingredients
- 1 small sweet potato about 150g / 5 oz, peeled and cut into bite-size cubes
- 2 medium eggs about 100g / 3.5 oz total
- 2 rashers bacon about 60g / 2 oz, diced
- 1 tablespoon olive oil
- 2 tablespoons fresh dill finely chopped, 8g
- 2 tablespoons mayonnaise 30g
- 2 tablespoons fresh lemon juice 30ml, about 1 small lemon
- 1 cup lettuce leaves about 40g, roughly torn
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Place the eggs in a medium saucepan and cover with cold water by 1 inch (2.5cm). Bring to a rolling boil, then remove from heat, cover with a lid, and let sit for 10 minutes. Transfer to an ice bath or run under cold water for 2 minutes. Peel and dice into roughly 1cm cubes. Set aside.2 medium eggs
- While the eggs sit, place the sweet potato cubes in a saucepan of salted boiling water. Boil for 8-10 minutes until fork-tender but not mushy. Drain in a colander and set aside to cool slightly.1 small sweet potato, 1 pinch salt
- Heat the olive oil in a non-stick skillet over medium heat. Add the diced bacon and fry for 4-5 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate to drain.1 tablespoon olive oil, 2 rashers bacon
- In a small bowl, whisk together the mayonnaise, lemon juice, and chopped dill until smooth. Season with a pinch of salt and pepper to taste.2 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, 2 tablespoons fresh dill, 1 pinch salt
- In a large bowl, combine the diced eggs, sweet potato cubes, crispy bacon, and torn lettuce. Pour the dill-lemon dressing over the top and toss gently until everything is evenly coated. Be careful not to crush the sweet potato pieces.2 medium eggs, 1 small sweet potato, 2 rashers bacon, 1 cup lettuce leaves
- Transfer to a serving bowl and serve immediately while the bacon is still crispy. Season with additional salt and pepper if needed.1 pinch salt
Notes
Nutrition
FAQ
Can I make this ahead for meal prep?
You can prep the components ahead, but donโt assemble the salad until youโre ready to eat. Store the cooked sweet potato, eggs, and dressing separately in the fridge for up to 4 days, then cook fresh bacon and toss everything together at mealtime.
Is 703 calories for one person accurate?
Yes, thatโs the calculated total for the full recipe as written โ sweet potato, two eggs, two rashers of bacon, mayo, and oil. If you want to reduce it, cutting the mayo to 1 tablespoon and skipping the frying oil (using a non-stick pan) saves roughly 150 calories without changing the structure of the salad much.
Can I add more protein to this?
A grilled chicken breast is the most straightforward addition โ slice it and lay it on top. It doesnโt compete with the dill-lemon dressing and pushes the protein well past 30 grams for the meal.
Do I have to use fresh dill, or will dried work?
Fresh dill is strongly preferred here because the recipe uses 4 tablespoons of it, and that volume is what gives the dressing its flavor. If you use dried, drop the amount to about 1 teaspoon โ dried dill is much more concentrated and can turn bitter in large quantities.
Whatโs the best way to dice sweet potato so it cooks evenly?
Aim for pieces that are roughly 3/4 inch on each side. Anything larger stays raw in the center while the outside gets soft, and anything smaller tends to fall apart in the boiling water before itโs done.
Can I eat this cold, or does it need to be warm?
It works either way. Serving it at room temperature (sweet potato and eggs slightly warm, bacon just off the pan) gives you the best texture contrast. Cold from the fridge is fine too, but the mayo dressing thickens when chilled, so let it sit for a few minutes and stir before tossing.