Roasted Potato and Brussels Sprout Salad with Bacon and Boursin

Crisp roasted potatoes make a more flavourful, defined salad than those that have been boiled; creamy Boursin melts just enough to coat them while they’re still warm. If you like, substitute a crumbled blue cheese, which will soften and add bursts of saltiness to complement the bacon and potatoes.

  • By Julie van Rosendaal
  • January 1, 2015
  • Yield: 4-6 servings


4–6 slices bacon

4 medium thin-skinned potatoes (red or Yukon gold), diced

Canola or olive oil, for cooking

5–8 large Brussels sprouts

½ pkg. (75 g) pepper or garlic and fine herbs Boursin

Salt, to taste


Preheat oven to 425°F.

Line a rimmed baking sheet with foil or parchment. Lay bacon strips on the prepared sheet and bake for 10 to 15 minutes, or until crisp. Remove from sheet and set aside; crumble once they’re cool enough to handle.

Spread potatoes out in a single layer on the sheet, rolling them around to coat in the bacon drippings. Drizzle with a little oil and sprinkle with salt; shake the pan to coat the potatoes well.

Roast for 20 to 30 minutes, stirring once or twice, until potatoes are tender and golden. Meanwhile, cut the Brussels sprouts in half lengthwise and slice thinly, discarding the stem ends. Sprinkle over the potatoes, stir to combine and return to oven for 5 minutes, or until bright green and wilted.

Transfer to a bowl and crumble in the Boursin; gently stir to combine, allowing the cheese to coat the potatoes. Season with salt, stir in the bacon and serve immediately.

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