I love the foods of summer but the season of Fall is my favorite. So today, I decided to combine the two to create a Summer Food in Fall! This Fall Potato salad is chock-full of roasted veggies (my favorite) and not too mayo-y, therefore keeping the nutritious aspect that is often lost in summer potato salads.
What I really love about this dish is that it can be served as a side during dinner or at a party, or you can be creative and top it with a fried egg for breakfast the next day! Plus, a warm salad is always a delightful surprise when it’s chilly outside.
Enjoy this dish, I know my family and I did!
Xoxo, Claire and the Mamas at Mama Jess
Fall Potato Salad
- 2 sweet potatoes, diced
- 2 heads of broccoli, cut into florets
- 1 ½ lbs brussels sprouts, halved
- 4 strips bacon, crispy
- 1/3 cup mayo
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp chili powder
- Salt and pepper to taste
- Preheat oven to 425 degrees F
- On one foil lined baking sheet, add prepped brussels sprouts and broccoli florets in one even layer
- On a second foil lined baking sheet, add diced sweet potatoes in one even layer
- Lightly coat each pan with 2 tbsp of olive oil and salt and pepper to taste, turning to make sure each ingredient is evenly covered
- Roast for 25-30 minutes (the greens might be done before the sweet potatoes, so take those out if necessary)
- While the veggies roast, in a small bowl, combine the mayo, lemon juice, paprika, garlic powder, chili powder, and more salt and pepper. Stir well and set aside
- Next, cook the bacon with your preferred method
- When the veggies are completely roasted (the greens should have a little crisp to them on top and the potatoes should have a bit of golden to them, but still be soft), add into a large bowl with bacon
- Top with the mayo sauce and stir well so the veggies are evenly covered
- Serve warm and enjoy!
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