Description
Roasted Potato Salad is a delightful, gluten-free, and dairy-free dish that elevates the classic potato salad! Featuring crispy roasted red potatoes, savory bacon, and vibrant broccoli, this salad is dressed with a smoky mayo that ties it all together. Perfect for picnics, barbecues, or casual gatherings, it’s a crowd-pleaser that combines hearty ingredients with fresh flavors.
Ingredients
Scale
- 3 pounds red potatoes
- 4 cups broccoli florets
- 5 pieces bacon
- 1/3 cup mayo
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons paprika, divided
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- salt and pepper, to taste
- 1 cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C). Toss red potatoes with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on parchment-lined baking sheets and roast for 45-50 minutes until crispy.
- While the potatoes roast, cook bacon in a sauté pan over medium heat until crispy. Transfer to a paper towel-lined plate.
- In the same pan, sauté the broccoli for about 6-7 minutes until tender yet crisp.
- In a small bowl, mix mayo, lemon juice, nutritional yeast, remaining paprika, salt, and pepper for the dressing.
- Combine roasted potatoes (slightly cooled), broccoli, crumbled bacon, green onions, and dressing in a large bowl. Toss until well mixed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg