We're on First Coast News! Bacon Sweet Potato Salad with Vampire Killer
As Seen on First Coast Living 📺
We're on TV again — this time celebrating National Potato Day with the crew at First Coast Living on First Coast News. Sarah stopped by the studio to talk Summa Salts and cook up a recipe that's become an instant favorite around here: Bacon Sweet Potato Salad with Vampire Killer.
👉 Watch the segment on First Coast News
Bacon Sweet Potato Salad with Vampire Killer
This one showed up on set for a reason — it's easy, it's a little unexpected, and it turns everyday sweet potatoes into something you'll actually crave. Smoky bacon, sharp dijon, and a good hit of Vampire Killer Garlic Salt do all the work.
Ingredients (Serves 4)
- 2 whole sweet potatoes, cooked and salted
- ½ to 1 cup cooked bacon, chopped
- 2 tablespoons dijon mustard
- ¾ cup mayonnaise
- Chives or green onions, chopped
-
Vampire Killer Garlic Salt, to taste
👉 https://summasalts.com/products/vampire-killer-garlic-salt
How to Make It
- Roast the sweet potatoes at 400°F for about 25 minutes, until golden and fork-tender. Let cool, then cube.
- In a bowl, combine the sweet potato, bacon, dijon, mayonnaise, and chives or green onions.
- Season with Vampire Killer to taste, mix it up, and serve.
Why Vampire Killer Works So Well Here
Sweet potato is naturally sweet and a little soft in flavor — it needs something with edge to balance it out. Vampire Killer brings real garlic and garlic chives ground into coarse sea salt, so instead of just "salty," you get a savory, garlicky backbone that plays off the bacon and cuts right through the mayo.
👉 Grab Vampire Killer Garlic Salt here
https://summasalts.com/products/vampire-killer-garlic-salt
Final Thought
National Potato Day gave us the excuse, but this salad earns a spot at the table year-round — cookouts, potlucks, meal prep, all of it. Thanks to the First Coast Living team for having us on, and thank you to everyone who's already made this one at home.
Food photography by EA Photography, Jacksonville, FL.