Roasted Potato Salad

About This Recipe

Roasted potato salad takes your traditional flavors of potato salad and turns it up a notch – packed with roasted potatoes, bacon, and broccoli, and lightly dressed with a smoky mayo. It makes a great side dish for spring and summer! Gluten-free and dairy-free.

Ingredients

• 3 pounds red potatoes, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 teaspoons paprika ((divided))
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons garlic powder
• 5 pieces bacon
• 4 cups broccoli florets ((275 grams))
• 1 cup chopped green onions
• 1/3 cup mayo
• 1 tablespoon lemon juice
• 1/2 tablespoon nutritional yeast
• salt and pepper, to taste

Instructions

1. Roast potatoes. Preheat the oven to 400 degrees Fahrenheit. Toss potatoes with oil, cumin, 1 1/2 teaspoon of paprika, garlic powder, and some salt and pepper. Place on 1-2 parchment paper lined baking sheets, spreading out evenly, and bake for 45-50 minutes, stirring halfway through until fork tender and crispy on the outside.
2. Cook the bacon while the potatoes cook. In a large sauté pan over medium heat, add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel lined plate and let cool.
3. In the same pan cook the broccoli. Dump out most of the bacon grease (leaving behind just a thin coating). Add broccoli and sauté 6-7 minutes until al dente. Remove from heat and let cool.
4. Make the dressing. Add the mayo, lemon juice, nutritional yeast, 1/2 teaspoon paprika, and salt and pepper in a small bowl and stir until combined.
5. Make potato salad. Once the potatoes are done, let them cool for a handful of minutes and then add them to a large bowl. Add the broccoli, bacon, green onion, and dressing and toss to combine.
6. Enjoy!