Paleo Roasted Potato Salad takes your traditional flavors of potato salad and turns it up a notch – packed with roasted potatoes, bacon, broccoli, and lightly dressed with a spicy “cheesy” mayo. Makes a great paleo and Whole30 dish for spring and summer!
Last updated on June 10, 2020.
Hello to summer and hello to potato salad! This roasted potato salad brings your typical potato salad to the next level!!
To be honest, I was never a huge fan of potato salad. My mom didn’t make it growing up, so I was only exposed to it other places. From what I remember, the potato salad leaned more on the mayo side than potato. I’m also thinking it was usually the store bought kind I was seeing and didn’t jive with.
BUT this roasted potato salad I can get down with! Let’s go over the reasons why:
- The potatoes are roasted. Why steam potatoes when you can roast them?
- The addition of broccoli. I’m all about adding in some veggies when I can.
- It has bacon. While I’m not the biggest fan of bacon, it definitely goes well with potatoes.
- It’s lightly dressed. I hate when you can barely taste the potatoes in potato salad since it is covered with a crap ton of mayo.
If you picked up on it, I tried to recreate your typical loaded baked potato that is covered in bacon, cheese, and sometimes broccoli a little healthier and in baked potato salad form.
I used avocado oil mayo and mixed it with nutritional yeast and paprika to give it a “cheesy” taste while also kicking up the spice level. The potatoes are roasted to have some crunch and it has a decent amount of broccoli for some green. To top it all off all you need is some crispy bacon and you are set.
How to make paleo roasted potato salad
This Whole30 potato salad has a few more steps then your typical potato salad, it is totally worth it! It makes a lot and is a perfect healthy side dish for picnics BBQs. Or you can totally just make it for meal prep as it holds up great throughout the week.
Here is what you need:
- red potatoes
- green onions
- garlic powder
- nutritional yeast
- lemon juice
- salt and pepper
First start out by roasting your potatoes. This will take the longest so we want to do that first. Rinse then and cut into 1 inch pieces. Roast at 400 degrees Fahrenheit for 45-50 minutes, stirring halfway, until crispy.
While the potatoes roast, make your bacon. Heat a large nonstick saute pan over medium heat and add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through, until crispy. Set the bacon aside to cool, leaving a little grease behind in the pan.
Then saute the broccoli in the bacon grease. Cook for 5-6 minutes until al dente. Next make the dressing – add your mayo, paprika, nutritional yeast, lemon juice, and salt and pepper to a small bowl and mix well to combine. This potato salad is lightly dressed, so feel free to double the dressing if you like more. Then roughly chop or crumble the bacon.
When the potatoes are tender on the inside and crispy on the outside, allow them to cool for a few minutes. Finally add all your ingredients to a large bowl and pour over the dressing. Mix well well to combine and adjust according to your taste!
Best potato for roasting
I love using somewhat starchy potatoes as I find the texture is so creamy once cooked. My favorite potatoes to roast are red potatoes (these really aren’t starchy, but work so well!), Yukon Gold, or baby creamers – I find they get crispy on the outside, but are still buttery and tender on the inside.
You can use any kind of potatoes you like, even sweet potatoes. Just make sure to chop in uniform pieces.
Can you eat potatoes on Whole30?
Yes, all kinds of potatoes are approved on the Whole30! The rules were changed a handful of years back to allow all kinds of potatoes to be approved (you used to only be allowed sweet potatoes), but they do recommend you eat them in moderation if not very active.
Homemade vs store bought mayo
I have used both homemade mayo and store bough mayo for this paleo potato salad. Both of them work, but with homemade your dressing will be a little runnier since store bought is usually a little thicker.
Prep roasted potato salad in advance
This salad is easy to prep in advance whether you are making it for a BBQ or party. Simply prep all the ingredients – roast the potatoes, cook the bacon, saute the broccoli, and make the dressing. Store everything in separate containers so it doesn’t get soggy. When you are ready to eat, add everything to a large bowl and toss with the dressing.
The potatoes won’t be as crispy if you do it this way, but it will still work.
More paleo side dishes
Roasted Potato Salad (Paleo/Whole30)
- 3 pounds red potatoes, red potatoes, cut into 1 inch pieces (about 18 small-medium potatoes)
- 1 tablespoon avocado oil
- 1 teaspoon cumin
- 1 1/2 teaspoon paprika (divided)
- 1/2 teaspoon garlic powder
- 5 pieces bacon
- 4 cups broccoli florets (about 250 grams)
- 1 cup chopped green onions
- 1/3 cup mayo
- 1 tablespoon lemon juice
- 1/2 tablespoon nutritional yeast
- salt and pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit. Toss potatoes with avocado oil, cumin, 1 teaspoon paprika, garlic powder, and salt and pepper. Place on 1-2 parchment paper lined baking sheets and roast for 45-50 minutes, stirring halfway through until crispy.
- 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.
- In the same pan cook the broccoli. Dump out most of the bacon grease (leaving behind just a thin coating). Add broccoli and sauté 5-6 minutes until al dente. Remove from heat.
- Make the dressing by mixing together the mayo, lemon juice, nutritional yeast, 1/2 teaspoon paprika, and salt and pepper into a small bowl.
- Once potatoes are done, let cool for a few minutes and then add to a large bowl. Add the broccoli, bacon, green onion, and dressing and mix to combine. Enjoy!
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