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Best Roasted Potato Salad

Best Roasted Potato Salad

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Best Roasted Potato Salad features crispy roasted baby potatoes tossed with fresh parsley and dill, smoky turkey bacon, and a bright apple cider vinegar dressing with plant-based mayonnaise and Dijon mustard. Perfect for picnics, barbecues, or family dinners, this colorful and flavorful side dish balances textures and vibrant flavors while being easy to customize and prepare ahead.

Ingredients

Scale

Potatoes and Protein

  • 1.5 pounds baby potatoes, halved or quartered
  • 6 slices smoked turkey bacon, cooked and chopped

Fresh Herbs

  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped

Dressing

  • 3 tablespoons apple cider vinegar (natural)
  • 2 tablespoons plant-based mayonnaise
  • 1 teaspoon Dijon mustard (natural)
  • 2 tablespoons shallots, minced
  • 1/2 teaspoon garlic powder (natural)
  • 1/4 cup extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Roast the Potatoes: Preheat the oven to 425°F (220°C). Cut the baby potatoes into halves or quarters depending on size. Toss them with extra virgin olive oil, sea salt, and freshly ground black pepper. Spread evenly on a lined baking sheet and roast for 25 to 30 minutes until the potatoes are golden, crisp on the outside, and tender inside.
  2. Prepare the Smoked Turkey Bacon: While the potatoes roast, cook the smoked turkey bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels, then chop into bite-sized pieces.
  3. Make the Dressing: In a bowl, whisk together apple cider vinegar (natural), plant-based mayonnaise, Dijon mustard (natural), minced shallots, garlic powder (natural), sea salt, and freshly ground black pepper until smooth and creamy. Adjust seasoning to taste.
  4. Combine Ingredients: Allow the roasted potatoes to cool slightly. Gently toss the potatoes with the dressing, chopped fresh parsley, dill, and the smoked turkey bacon. Mix carefully to coat everything evenly without breaking the potatoes.
  5. Chill and Serve: Refrigerate the salad for at least one hour to allow the flavors to meld. Before serving, give the salad a gentle stir and garnish with extra fresh herbs and additional crispy bacon pieces if desired.

Notes

  • Do not over-roast the potatoes to avoid a mushy texture; they should be tender but firm.
  • Use fresh herbs for optimal brightness and flavor.
  • Allow potatoes to cool slightly before tossing with the dressing to prevent it from becoming watery.
  • Toast the turkey bacon carefully to achieve a crisp contrast with the soft potatoes.
  • Adjust the acidity of the dressing by adding more or less apple cider vinegar to taste.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 2g
  • Sodium: 390mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: roasted potato salad, smoked turkey bacon, herb potato salad, apple cider vinegar dressing, plant-based mayonnaise, summer side dish, gluten free potato salad

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