Baked Potato Salad Recipe
Baked Potato Salad Recipe
Table of Contents
Baked Potato Salad Recipe
This baked potato salad recipe combines the rich, comforting flavors of baked potatoes with the creamy texture of traditional potato salad. It’s a perfect dish for barbecues, potlucks, or a comforting side for any meal. Unlike regular potato salad, this version uses roasted potatoes, giving the salad a unique, crispy texture and a deeper flavor. Packed with bacon, cheddar cheese, and a creamy dressing, this Baked Potato Salad Recipe is sure to be a crowd pleaser.
Description
If you’re looking for a unique twist on the classic potato salad, this baked potato salad recipe will be a hit at your next gathering. This hearty dish features roasted, crispy potatoes combined with a creamy dressing and a delicious array of toppings such as crispy bacon, sharp cheddar cheese, and fresh chives. It’s a perfect blend of textures from the crispy potatoes to the creamy sauce and crunchy bacon bits. What sets this Baked Potato Salad Recipe apart from traditional potato salad is the method of cooking the potatoes, which gives them a deeper, roasted flavor and a satisfying texture that perfectly complements the other ingredients. The dish is both satisfying and flavorful, making it the ideal side dish for barbecues, picnics, or a simple family dinner. It’s a great option for those who enjoy the rich taste of baked potatoes but are looking for something a little more creative than just the classic mashed version.
This Baked Potato Salad Recipe is a versatile dish that can easily be customized with your favorite toppings. While the recipe calls for bacon and cheddar cheese, you can swap in other ingredients like sour cream, green onions, or even ranch dressing if you prefer. Whether you’re making it for a summer cookout or a winter dinner, this recipe is sure to impress your guests and keep them coming back for more.
Ingredients
- 6 medium sized russet potatoes
- 4 slices of bacon (cooked and crumbled)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh chives (chopped)
- 1 tablespoon olive oil
- 1/4 cup green onions (optional)
Instructions
- Preheat your oven: Begin by preheating your oven to 400°F (200°C). Wash the russet potatoes and prick them with a fork a few times to allow steam to escape as they bake.
- Bake the potatoes: Rub the potatoes with olive oil and place them directly on the oven rack or a baking sheet. Bake for 45 minutes or until the potatoes are tender when pierced with a fork.
- Prepare the bacon: While the potatoes are baking, cook the bacon in a skillet over medium heat until it becomes crispy. Remove from the pan and place on a paper towel to drain. Once cooled, crumble the bacon into small pieces.
- Make the dressing: In a large bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir well to combine until the dressing is smooth and creamy.
- Prepare the potatoes: Once the potatoes have baked, remove them from the oven and let them cool for about 10 minutes. Once they are cool enough to handle, cut the potatoes into bite ized cubes. You can leave the skins on for added texture and flavor.
- Assemble the salad: In a large mixing bowl, add the cubed potatoes, crumbled bacon, shredded cheddar cheese, and chives. Pour the dressing over the potatoes and toss gently to coat everything evenly.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate the baked potato salad for at least 1 hour to allow the flavors to meld together. Before serving, garnish with additional chives, green onions, or extra bacon crumbles if desired.
Notes
- You can substitute the sour cream with Greek yogurt for a lighter version of the dressing.
- For an even more flavorful salad, try adding a bit of ranch seasoning to the dressing mixture.
- If you’re preparing the salad in advance, you can roast the potatoes the day before and store them in the refrigerator. Simply assemble the salad when you’re ready to serve.
- For added crunch, you can sprinkle some crumbled crispy fried onions on top before serving.
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Baked Potato Salad Recipe
Ingredients
- 6 medium sized russet potatoes
- 4 slices of bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh chives chopped
- 1 tablespoon olive oil
- 1/4 cup green onions optional
Instructions
- Preheat your oven: Begin by preheating your oven to 400°F (200°C). Wash the russet potatoes and prick them with a fork a few times to allow steam to escape as they bake.
- Bake the potatoes: Rub the potatoes with olive oil and place them directly on the oven rack or a baking sheet. Bake for 45 minutes or until the potatoes are tender when pierced with a fork.
- Prepare the bacon: While the potatoes are baking, cook the bacon in a skillet over medium heat until it becomes crispy. Remove from the pan and place on a paper towel to drain. Once cooled, crumble the bacon into small pieces.
- Make the dressing: In a large bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Stir well to combine until the dressing is smooth and creamy.
- Prepare the potatoes: Once the potatoes have baked, remove them from the oven and let them cool for about 10 minutes. Once they are cool enough to handle, cut the potatoes into bite sized cubes. You can leave the skins on for added texture and flavor.
- Assemble the salad: In a large mixing bowl, add the cubed potatoes, crumbled bacon, shredded cheddar cheese, and chives. Pour the dressing over the potatoes and toss gently to coat everything evenly.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate the baked potato salad for at least 1 hour to allow the flavors to meld together. Before serving, garnish with additional chives, green onions, or extra bacon crumbles if desired.
Notes
- You can substitute the sour cream with Greek yogurt for a lighter version of the dressing.
- For an even more flavorful salad, try adding a bit of ranch seasoning to the dressing mixture.
- If you’re preparing the salad in advance, you can roast the potatoes the day before and store them in the refrigerator. Simply assemble the salad when you’re ready to serve.
- For added crunch, you can sprinkle some crumbled crispy fried onions on top before serving.
