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.
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
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.
Why we love this roasted potato salad
- the potatoes are roasted! – why boil potatoes when you can roast them?
- the addition of broccoli – I’m all about adding in some veggies when I can.
- it has bacon – the perfect addition to potatoes.
- it’s lightly dressed – the potatoes, broccoli, and bacon are the star of the show and they aren’t doused in mayonnaise. Of course, you can double the dressing if you like more.
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
- 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.
- 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 6-7 minutes until al dente. Remove from heat and let cool.
- 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.
- 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.
- 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.
Substitutions
- olive oil – any kind of neutral oil will work.
- red potatoes – you can use any kind of potatoes you like, even sweet potatoes. Just make sure to chop in uniform pieces.
- broccoli – cauliflower can be used instead.
- bacon – left off to make it vegetarian.
- mayonnaise – homemade or store-bought will work.
- nutritional yeast – this helps give the dressing a little bit of a cheesy taste. You can leave it off if you don’t have it.
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!
Roasted Potato Salad
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
- 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.
- 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 6-7 minutes until al dente. Remove from heat and let cool.
- 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.
- 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.
- Enjoy!
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
nutrition
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
This potato salad has become a staple in our house. We probably make this at least every other week if not more. Love the flavor combination and the summer feel. My husband will sneak bites from the fridge while it’s cooling and will pretty much be the last to finish it off every time. Thank you for such a fun, yummy recipe!
Yum!!! The entire family loved this recipe! I love potato salad, but this is a great, delicious twist!
Glad you enjoyed this version, Anne! Thanks for trying it!
We loved this recipe! The dressing just made it magical. Thank you!
Happy to hear it Heather, thanks for trying it!
Top-notch recipe! I have loved every recipe I have made from this website, definitely a favorite.
Thank you so much Suzanne!!
This roasted potato salad is AMAZING!! So easy to make and absolutely delicious. Will definitely be making this again soon!
So happy to hear that Chelby! Thanks for trying it out and glad you enjoyed!
Love potato salad different variations
Yes, it’s so good so many ways!
This is one of my top five whole30 recipes I share with others! I like to make it on Sunday for meal prep and use it through the week for my two cups of breakfast veggies! It’s great warmed up through the week and makes me look forward to eating broccoli for breakfast! It’s also super easy to make which is a bonus if you’re a meal prepped like me!
Yay! So glad to hear that Carrie 🙂 Love that you have it for breakfast too, I’m going to have to try that!
This was such a fun recipe to make! It looks like a lot of steps but it took me no time at all, I was actually finished before the potato’s were done! The sauce is so refreshing & light & it does make A LOT! I had to stop myself from eating all of it! Definitely recommend!
LOL! I’m the same way – have to not make myself eat it all haha! So glad you liked it Ashley and thanks for trying it!