Roasted Potato Salad with Bacon & Broccoli

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 in other places. From what I remember, the potato salad leaned more on the mayo side than the potato.

But this potato salad is different. It’s got crispy roasted potatoes, the addition of broccoli and bacon, and just lightly dressed with a cheesy mayo-based dressing using paprika and nutritional yeast.

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 potato salad form. It’s loaded with flavor, has some veggies in it, and is perfect for a healthy side dish or for picnics and BBQs.

What are the best potatoes for potato salad?

Waxy potatoes are best as they hold their shape well once cooked and have a creamy texture. Examples of waxy potatoes are red potatoes, fingerling, and new potatoes. Red potatoes also get crispy on the outside when roasted.

This recipe will work with any kind of potatoes you like, even sweet potatoes.

Ingredients

• olive oil
• red potatoes
• broccoli
• bacon
• green onions
• mayonnaise
• smoked paprika
• cumin
• garlic powder
• nutritional yeast
• lemon juice
• salt and pepper
• oil

How to make roasted potato salad

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!

Homemade vs store-bought mayo

You can use either homemade or store-bought for this healthy potato salad. Both of them work, but I prefer the taste of homemade a little better. And homemade mayo is super easy to make!

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, add everything to a large mixing bowl and toss with the dressing.

The potatoes won’t be as crispy if you do it this way, but it will still work.

What to serve with potato salad

This recipe is so versatile and you can eat it with anything! We love serving it with some protein and veggies for a complete meal. Here are some ideas:

• pickle chicken
• salsa shredded pork chops
• our favorite grilled chicken thigh marinade
• buffalo chicken tenders
• honey chipotle chicken thighs

How long does potato salad last

Potato salad will last up to one week in a tightly sealed airtight container in the refrigerator. As it sits, the potatoes and bacon will lose a little bit of their crunch.

More healthy side dishes

• broccoli salad with honey mustard dressing
• greek chickpea salad
• BLT pasta salad
• summer corn salad
• blue cheese coleslaw

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!