Roasted Potato Salad (Paleo/Whole30)
Paleo Roasted Potato Salad takes your traditional flavors of potato salad and turns it up a notch - packed with roasted potatoes, bacon, broccoli, and a lightly dressed with a spicy "cheesy" mayo. Makes a great paleo and Whole30 dish for spring and summer!
Servings 9 cups
- 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!
Serving: 1cup | Calories: 226kcal | Carbohydrates: 26g | Protein: 4.8g | Fat: 12.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.1g | Potassium: 778mg | Fiber: 3.3g | Sugar: 2.4g | Vitamin A: 183IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 1.3mg