As I pulled that golden-brown tray of crispy roasted potatoes from the oven, a delicious aroma spiraled through my kitchen, igniting memories of summer barbecues and warm gatherings with loved ones. This Crispy Roasted Potato Salad with Bacon & Broccoli transforms the traditional potato salad into a vibrant dish that's as entertaining as it is tasty. With layers of crunchy bacon, fresh broccoli, and a tangy mayo-based dressing, it perfectly balances healthy eating and comfort food cravings. Plus, it's quick to prepare, making it a fantastic option for those busy weeknights or last-minute picnics. Are you ready to elevate your side dish game with this crowd-pleaser?
Why is this potato salad irresistible?
Crispy Texture: Each bite features perfectly roasted potatoes that provide a satisfying crunch, paired with tender broccoli.
Flavor Explosion: Smoky bacon, earthy spices, and a tangy dressing create a delightful medley of tastes that keeps everyone coming back for more.
Flexible Ingredients: Easily adaptable with various potatoes or seasonal veggies—try sweet potatoes or Garlic Parmesan Roasted zucchini for a twist!
Quick Preparation: With a simple roasting method, you'll whip this up in no time, making it ideal for those busy weeknights.
Nutrient-Packed: Packed with nutrients from fresh veggies and healthier fats, it’s a wholesome choice that doesn’t compromise on flavor!
Crowd Favorite: This dish truly shines at summer gatherings; pair it with grilled meats or serve it alongside a refreshing Feta Avocado Salad for a vibrant plate!
1. Ingredients
Roasted Potato Salad Ingredients
For the Salad
• 3 pounds red potatoes – These waxy potatoes hold shape well and crisp nicely during roasting; you can substitute fingerling or new potatoes for variety.
• 1 tablespoon olive oil – Helps achieve that beautiful roasted flavor while providing healthy fats.
• 5 pieces bacon – Adds delightful crunch and richness; swap with turkey bacon for a lighter version if preferred.
• 4 cups broccoli florets (275 grams) – Provides color and nutrition, balancing the dish beautifully.
• 1 cup chopped green onions – They add a fresh, mild onion flavor that brightens the salad.
• Salt and pepper – Essential for seasoning to your taste for the perfect finish.
For the Seasoning
• 2 teaspoons paprika – Infuses a smoky flavor that enhances the overall dish.
• 1 ½ teaspoons cumin – Adds warm, earthy notes that complement the potatoes well.
• 1 ½ teaspoons garlic powder – Elevates the flavor profile, ensuring every bite is delicious!
For the Dressing
• ⅓ cup mayo – Binds the salad with creaminess; consider using Greek yogurt for a lighter alternative!
• 1 tablespoon lemon juice – Brightens the dish and balances the richness of the mayo.
• ½ tablespoon nutritional yeast – Gives a cheesy flavor without dairy, perfect for those with dietary restrictions.
This Roasted Potato Salad will undoubtedly become a staple in your home, providing a scrumptious and healthful side dish to complement any meal!
Step‑by‑Step Instructions for Crispy Roasted Potato Salad with Bacon & Broccoli
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Cut the 3 pounds of red potatoes into bite-sized pieces and toss them with 1 tablespoon of olive oil, 2 teaspoons of paprika, 1 ½ teaspoons of cumin, 1 ½ teaspoons of garlic powder, and a generous pinch of salt and pepper. Spread the seasoned potatoes on parchment-lined baking sheets, ensuring they're in a single layer. Roast for 45-50 minutes, stirring halfway through, until they are golden brown and fork-tender.
Step 2: Cook the Bacon
While the potatoes are roasting, cook 5 pieces of bacon in a sauté pan over medium heat. Let the bacon sizzle for approximately 10 minutes or until it becomes crispy. Once done, transfer the cooked bacon to a paper towel-lined plate to cool, allowing excess fat to absorb. This will provide that delicious crunch for our roasted potato salad.
Step 3: Sauté the Broccoli
In the same sauté pan with the residual bacon grease, add 4 cups of broccoli florets. Sauté for about 6-7 minutes until the broccoli is vibrant and tender-crisp. Keep an eye on it to ensure the broccoli stays bright green and doesn’t overcook. Once done, remove it from heat and let it cool slightly before mixing it into the salad.
Step 4: Make the Dressing
In a medium bowl, combine ⅓ cup of mayo, 1 tablespoon of lemon juice, and ½ tablespoon of nutritional yeast. Add any remaining 2 teaspoons of paprika, a sprinkle of salt, and pepper to taste. Whisk the ingredients together until smooth and combined, creating a tangy dressing that will perfectly bind your crispy roasted potato salad together.
Step 5: Combine Salad Ingredients
In a large mixing bowl, combine the roasted potatoes, sautéed broccoli, crumbled bacon, and 1 cup of chopped green onions. Drizzle the prepared dressing over the top and gently toss everything together until all ingredients are well-coated. Be gentle to keep the potatoes intact as you mix; this will ensure each bite of your roasted potato salad is full of flavor.
What to Serve with Crispy Roasted Potato Salad with Bacon & Broccoli
Take your meal to the next level by pairing this vibrant potato salad with sides and drinks that enhance its deliciousness.
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Grilled Chicken: The smoky flavor of grilled chicken complements the roasted potatoes beautifully, making for a hearty main dish.
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Fresh Arugula Salad: The peppery arugula adds a fresh, crisp contrast to the creamy potato salad, balancing the rich and savory flavors perfectly.
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Corn on the Cob: Sweet, buttery corn offers a deliciously nostalgic taste of summer that pairs wonderfully with the savory elements of the salad.
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Tangy Coleslaw: The crunch and acidity of coleslaw provide a delightful contrast, ensuring every bite is packed with varying textures and flavors.
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Iced Lemonade: A refreshing iced lemonade cuts through the richness, bringing brightness and zing to your meal, perfect for hot days.
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Berries and Cream: Finish off your meal with a light seasonal dessert like berries with whipped cream, adding a sweet touch to balance the savory salad.
These pairings will create a colorful and satisfying spread that everyone will love!
Make Ahead Options
These Roasted Potato Salad ingredients are perfect for meal prep enthusiasts! You can chop and season the potatoes up to 24 hours in advance, storing them in the refrigerator to keep them fresh. The bacon can also be cooked ahead and stored in an airtight container for up to 3 days, preserving its crunch when it's time to mix everything together. Additionally, prepare the sautéed broccoli and mayo-based dressing up to 2 days ahead and refrigerate them as well. When ready to serve, combine the prepped ingredients, toss with the dressing, and enjoy a delicious meal with minimal effort. This way, you can savor every bite of your flavorful roasted potato salad without the stress of last-minute preparations!
Expert Tips for Roasted Potato Salad
Crispy Potatoes: Ensure they're not crowded: Spacing the potatoes allows for maximum crispiness while roasting. Avoid overcrowding the baking sheet!
Mix Wisely: Cool potatoes first: Let the roasted potatoes cool slightly before mixing with the dressing to prevent it from breaking apart.
Proper Storage: Keep components separate: If meal prepping, store the salad components in separate containers to keep the bacon and potatoes crunchy until serving.
Ingredient Swaps: Get creative: Feel free to experiment with different types of potatoes or add seasonal vegetables to this roasted potato salad for a unique twist.
Freshness Matters: Use fresh ingredients: Fresh broccoli and green onions will enhance the overall flavor and texture, making your salad even more delightful!
How to Store and Freeze Roasted Potato Salad
Fridge: Keep the roasted potato salad in an airtight container in the refrigerator for up to 3 days. This maintains freshness and flavor, although some crunch may be lost over time.
Freezer: For long-term storage, freeze the potatoes separately from the other ingredients. They can last up to 2 months in an airtight container, ensuring minimal texture changes.
Reheating: To reheat, warm the potatoes in the oven at 350°F (175°C) for 15-20 minutes until heated through. Avoid reheating the dressing and bacon together to retain their textures for the Roasted Potato Salad.
Ingredient Separation: If preparing in advance, store the bacon and broccoli separately. This helps maintain their crispness when you're ready to enjoy your flavorful salad!
Roasted Potato Salad Variations & Substitutions
Feel free to let your creativity shine and customize this recipe to your liking with these delightful twists!
- Sweet Potatoes: Swap red potatoes for sweet potatoes for a natural sweetness and vibrant color.
- Turkey Bacon: For a lighter option, substitute traditional bacon with turkey bacon; it’s equally crunchy and tasty.
- Broccolini Substitute: Use asparagus or green beans in place of broccoli for a unique texture and flavor.
- Herb Infusion: Add fresh dill or parsley to the dressing for an aromatic twist that brightens every bite.
- Spice it Up: Toss in some red pepper flakes or diced jalapeños to add a gentle heat for those who love a kick.
- Creamy Alternative: Try Greek yogurt instead of mayo for a tangy and protein-packed dressing option.
- Nutty Crunch: Sprinkle some toasted pecans or walnuts over the salad for an added crunch and a burst of flavor.
- Balsamic Glaze: Drizzle balsamic reduction on top for a beautiful glaze that enhances the flavors superbly.
Feeling adventurous? Pair this with a refreshing Chicken Caesar Salad or some Cheesy Beef Potato Soup for a hearty meal!
Roasted Potato Salad with Bacon & Broccoli Recipe FAQs
How should I select my potatoes for the salad?
Absolutely! Choose red potatoes for their waxy texture and ability to hold their shape during roasting. Look for potatoes that are firm and free from dark spots or blemishes. If you prefer a sweeter flavor, feel free to substitute with sweet potatoes.
How should I store my leftovers?
To keep your roasted potato salad fresh, store it in an airtight container in the refrigerator for up to 3 days. While flavors will remain delicious, the potatoes and bacon could lose some crunch. If you're prepping in advance, consider storing components separately for the best texture!
Can I freeze this roasted potato salad?
Yes! For freezing, I recommend separating the potatoes from the other ingredients. You can freeze the potatoes in an airtight container for up to 3 months. To reheat, just warm them in the oven at 350°F (175°C) for 15-20 minutes until heated through. This way, the crispiness remains intact!
What should I do if my potatoes are not crispy?
Very often, achieving that perfect crispy texture comes down to the roasting method. Make sure the potatoes are spaced out evenly on the baking sheet; overcrowding can cause steaming rather than roasting. If they're still not crispy, try roasting them a bit longer while keeping an eye on them to avoid burning!
Can this recipe accommodate dietary restrictions?
Absolutely! This roasted potato salad can easily cater to various dietary needs. You can substitute the mayo with Greek yogurt for a lighter option, and opt for turkey bacon if you're looking to reduce fat. It's gluten-free and dairy-free, making it a delightful choice for many!
Is this salad suitable for pets?
While the ingredients are mainly safe, it's best to avoid feeding your pets foods with bacon, as fatty meats can upset their stomachs. Instead, consider flavorful bits of the roasted potatoes and broccoli to share with your furry friends in moderation!
Delicious Roasted Potato Salad with Bacon & Broccoli Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Cut the red potatoes into bite-sized pieces and toss them with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread on parchment-lined baking sheets and roast for 45-50 minutes until golden brown.
- While the potatoes are roasting, cook the bacon in a sauté pan over medium heat for about 10 minutes until crispy. Transfer to a paper towel-lined plate to cool.
- In the same pan, add broccoli florets and sauté for 6-7 minutes until vibrant and tender-crisp. Remove from heat and let cool slightly.
- In a medium bowl, combine mayo, lemon juice, nutritional yeast, paprika, salt, and pepper. Whisk until smooth.
- In a large mixing bowl, combine the roasted potatoes, sautéed broccoli, crumbled bacon, and green onions. Drizzle the dressing over top and gently toss until well-coated.
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