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Roasted Potato Salad

Roasted Potato Salad
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Roasted Potato Salad is a delightful twist on the classic potato salad, combining roasted red potatoes, crispy bacon, and vibrant broccoli for a flavor-packed dish. This gluten-free and dairy-free recipe features a smoky mayo dressing that elevates traditional flavors, making it perfect for picnics, barbecues, or family gatherings. Easy to prepare in just an hour, this hearty side dish is versatile enough to complement grilled meats or serve as a satisfying standalone meal. Enjoy it warm or chilled; either way, it’s sure to impress your guests and leave them asking for the recipe.

Ingredients

Scale
  • 3 pounds red potatoes
  • 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
  • 1 cup chopped green onions
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 tablespoon nutritional yeast
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F. Toss diced potatoes with olive oil, paprika (1.5 tsp), cumin, garlic powder, salt, and pepper. Spread on parchment-lined baking sheets and roast for 45-50 minutes until crispy.
  2. While potatoes roast, cook bacon in a large sauté pan until crispy; transfer to paper towels to cool.
  3. In the same pan (remove excess grease), sauté broccoli florets for 6-7 minutes until tender but crisp.
  4. Mix mayo, lemon juice, nutritional yeast, remaining paprika (0.5 tsp), salt, and pepper in a bowl to prepare the dressing.
  5. Combine roasted potatoes with cooked broccoli, crumbled bacon, green onions, and dressing in a large bowl; toss gently.
  6. Serve warm or chilled.

Nutrition

Find it online: https://chopandcooktips.com/roasted-potato-salad/