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5 from 1 vote

Sweet Potato Salad Niçoise (paleo, GF)

Servings: 4 -6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 4 large sweet potatoes, , sliced into ½ inch slices
  • 1 cup of diced white onion
  • 14 ounces canned tuna, , flaked with a fork to separate
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 Tbs mustard, (I used Kroger Horseradish Mustard because it's Paleo)
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ tsp garlic powder
  • 1 large cucumber, , sliced
  • 1 red pepper, , sliced
  • 1 orange pepper, , sliced
  • 4 small tomatoes, , sliced
  • a handful of broccoli slaw, (I got mine at Trader Joes)
  • 4 hard boiled eggs, , sliced
  • a handful of pomegranate seeds


  • Fill a big pot with water and a dash of salt and heat over high heat until it boils. Reduce the heat to medium-high and put the sliced sweet potatoes inside. Let the sweet potatoes cook for 18 minutes.
  • While the sweet potatoes cook, make the dressing by mixing the olive oil, apple cider vinegar, mustard, salt, ground pepper, and garlic powder together in a bowl. Set the dressing aside.
  • Drain the sweet potatoes using a strainer.
  • Cut each slice of sweet potato into 4 cubes and put into a large bowl.
  • Cover the sweet potatoes with the tuna, diced onion, and the dressing and then mix with two large spoons until everything is mixed. Let the sweet potato tuna salad sit.
  • While the sweet potato tuna salad sits, prepare each plate with some cucumbers, peppers, tomatoes, broccoli slaw, hard boiled eggs and pomegranates (or any vegetable or salad companion of your choice!)
  • Then top it all with some of the Sweet Potato Tuna Salad.
  • Add salt and pepper to your liking and Enjoy!